Today I propose a tasty first course and flavorful, spaghetti alla strombolana, with a rich sauce that makes it truly fantastic!
The typical spaghetti from the Aeolian Islands is a delicious first course full of flavor and prepared quickly for a quick dinner with the fragrance of the sea!
Pasta alla strombolana with capers is a recipe named after the island of Stromboli, which belongs to the Aeolian archipelago in Sicily, and with its typically Mediterranean flavors, it will surely please your guests.
What pasta for strombolana pesto? Well, undoubtedly long pasta like the spaghetti I used, but linguine will also be perfect!
What fish for pasta alla strombolana? Tuna, maybe even freshly caught, or swordfish is absolutely worth trying!!!
Spaghetti alla strombolana is a succulent, quick, and flavorful first course to prepare even for last-minute guests!
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I also suggest these very quick and tasty first courses:
PASTA O’ SCARPARIELLO
QUICK PASTA WITH TUNA PEAS AND
SPAGHETTI ALLA STROMBOLANA
The ASI kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS RECIPE Spaghetti alla strombolana
- 11.3 oz spaghetti (for me no. 5)
- 1 cup tomato puree (for me Petti)
- 10 pitted green olives
- 1 clove garlic (for me small)
- 5.3 oz canned tuna in oil (in glass jar)
- 5 fillets anchovies in oil
- 2 tbsp capers in salt
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste pepper (optional)
TOOLS RECIPE Spaghetti alla strombolana
#ADV
- High-sided Casserole
- Pan
- Mixer
FOR PREPARING THE RECIPE Spaghetti alla strombolana
For the quick Mediterranean spaghetti alla strombolana, you need to prepare the sauce, which is nothing more than a succulent and flavorful pesto, so….
Put the pitted olives into the mixer, the peeled garlic clove, the well-rinsed capers under running water and then dried with kitchen paper.
Also add a pinch of chili pepper and the anchovy fillets in oil.
In a large pan, which will later hold the al dente cooked pasta, put 2 tablespoons of extra virgin olive oil and pour the mixer mixture, leaving it on a moderate flame for only 3/4 minutes.
Now add the crumbled tuna, mixing everything well.
Also pour in the tomato puree and leave always on a low flame for about 15 minutes.
In the meantime, cook the pasta, the spaghetti no. 5 for me, and drain them al dente, then pour them into the pan that already contains the spaghetti alla strombolana sauce.
Toss the pasta ensuring the Mediterranean sauce with capers olives and tomato and tuna wraps and flavors the spaghetti well, then make the portions and off to the table!
Basil for decoration and fragrance and …
enjoy your meal and happy cooking!
Annalisa
