Strangozzi alla spoletina

Strangozzi alla spoletina is a traditional dish from Umbria, particularly from the area of Spoleto. The pasta, strangozzi, is similar to tagliatelle but more rustic and thicker in shape. The spoletina sauce is simple yet tasty, made with tomato, garlic, and plenty of chopped parsley. Here is how to prepare them:

Ingredients

• 400 g of strangozzi (or other long pasta of your preference)
• 400 g of peeled tomatoes or tomato puree
• 2-3 cloves of garlic
• A bunch of fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) Chili pepper

Preparation

1. Put a pot of salted water on to boil for the pasta.
2. While the water is boiling, blanch the tomatoes for a few minutes if you’re using fresh ones, then peel, deseed, and roughly chop them. If you’re using tomato puree, you can skip this step.
3. In a frying pan, heat a generous amount of extra virgin olive oil and sauté the crushed garlic (you can remove it later if you don’t like finding it in your dish or finely chop it if you prefer to leave it in).
4. Add the chopped tomatoes or tomato puree to the pan and cook on low heat for 20-30 minutes.
5. Meanwhile, cook the strangozzi in boiling water according to the package instructions to ensure they are “al dente”.
6. Transfer the drained pasta directly into the pan with the sauce and mix well.
7. Add the chopped parsley, adjust for salt and pepper, and if you like, a pinch of chili pepper.
8. Serve hot.

Did you know?

Strangozzi gets its name from the “strangulation” process in its production, which is the pressing and stretching of the pasta between the hands to give it its characteristic shape. This pasta is often associated with peasant dishes, simple in raw materials but rich in flavor. The plentiful presence of parsley is the signature touch of this dish. Moreover, since it contains neither meat nor cheese, it is also perfect for vegetarians.