Historical recipes

Bucatini Caruso-style

The recipe was created by the great tenor, who was loved more than everything else the pasta typical of his native Naples: the story has it that, since he was given a cold reception by his fellow-citizens, Caruso swore he would never sing in Naples again but he would return there only to enjoy his favourite maccheroni.

  • Time

    37 minutes

  • Difficulty

    Easy

  • Course

    First Courses

  • Italian Region

    Campania

Ingredients

Servings 4

Preparation

25 minutes preparation + 12 minutes cooking

Stir-fry the garlic cloves cut in quarters in oil; when they start to turn golden, remove them and add the chopped tomatoes and the pepper cut in chunks. Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce.

In the meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry. Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.