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
Ingredients
Servings 4
- ⅝ lb bucatini
- san marzano tomatoes to taste
- 1 pepper
- 2 cloves of garlic
- 1 chili pepper
- extra virgin olive oil
- oregano
- basil
- parsley
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.
