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Bucatini Caruso-style

  • 37 minutes
  • Easy
  • First Courses
This recipe was created by the great tenor, who loved more than anything else the typical pasta of his native Naples: the story has it that, after being given a cold reception by his fellow-citizens, Caruso swore he would never sing in Naples again but that he would return there only to enjoy his favourite pasta.

Ingredients: Per 4 servings

Preparation:


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.

Food History

The name Enrico Caruso is one of the most illustrious and famous in the world of operatic tenors.
In Italy, his fame is linked to the the beginning of his singing carrier, in Naples at the end of the 19th century. In America, where from 1903 his name spread rapidly among opera lovers, he was a protagonist on the operatic stage.
Today, Caruso is known to many thanks to a song dedicated to him by the Italian singer Lucio Dalla, written in the hotel in Sorrento where Caruso stayed before his fatal illness.

Caruso corrected and improved his voice over the years, which reflected exactly what people were expecting at the time.
At the same time, the spread of his phonographic recordings made his legacy even more lasting and indelible.

It is said that the recipe Bucatini alla Caruso was invented by the great tenor himself, who loved his hometown of Naples despite the criticism received from his countrymen.

Enrico Caruso is one of the historical characters recounted by the Academia Barilla Gastronomic Library in the pages of At the table with…: explore the gallery of historical figures and their favorite recipes.

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