The pasta alla bersagliera is a red variant of the traditional garlic, oil, and chili. The addition of tomato paste makes this pasta quick and tasty. It’s called bersagliera because it’s a fast and simple dish!
If you’re looking for delicious and quick pasta recipes, don’t forget to read the recipe:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 2 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 297.68 (Kcal)
- Carbohydrates 27.28 (g) of which sugars 1.70 (g)
- Proteins 5.21 (g)
- Fat 19.46 (g) of which saturated 2.82 (g)of which unsaturated 0.39 (g)
- Fibers 1.91 (g)
- Sodium 191.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6 oz pasta
- 2 tbsp extra virgin olive oil
- to taste chili pepper
- 2 cloves garlic
- 1 tbsp tomato paste
Tools:
- 1 Pot 4-quart
- 1 Pan non-stick 10-inch
- 1 Spoon silicone
Preparation
The bersagliera is a simple recipe, a mix between a garlic oil and an arrabbiata made with tomato paste instead of the classic sauce. Here are the steps and tips to make this recipe.
Put the pot with plenty of salted water to boil on the stove. When it boils, cook the pasta according to the package instructions!
Take the crushed and peeled garlic in a pan with the oil, it should be flavored and not fry the garlic. Make sure to completely cover the garlic clove with the oil.
When the garlic has released its aroma and flavor into the oil, add the chili pepper and sauté for a couple of minutes.
Add the tablespoon of tomato paste and dissolve it in the oil. If you want, you can also add a tablespoon of tomato purée to make it even creamier (but it’s not necessary).
Drain the pasta when it is cooked and sauté it in the pan with 2 tablespoons of cooking water. The final result will be a red garlic, oil, and chili pasta but creamy like with a tomato sauce. The advantage is that if you use pasta that cooks quickly, it’s ready in 5 minutes!
Your pasta alla bersagliera is ready!
Tips for plating:
Serve in a dish… preferably a bowl that’s comfortable to hold in your hand while eating on the couch or standing in the kitchen. Joking aside, it’s a quick dish for sudden hunger, you won’t think about how to present it but how to eat it.
Which wine to pair with pasta alla bersagliera:
Given the simplicity of this recipe and the very few ingredients, it makes it versatile to be served with both white and red wine. If you opt for a white wine, I recommend a Gavi that can respond well to the spicy and garlicky note of the recipe. If you prefer to pair the dish with a full-bodied red wine, I suggest an Aglianico del Vulture.
