Linguine alla barzanella are a first course from the Neapolitan tradition: few ingredients, quick cooking, bold flavor. Cherry tomatoes, garlic, extra virgin olive oil and dried oregano. Nothing complicated — but every element must be done well.
The story behind the barzanella
This sauce has precise origins. In 1935, King Vittorio Emanuele III went to Gragnano — the pasta capital, in the province of Naples — to visit the population affected by a flood. He was hosted in the Fratelli Della Rocca villa in Caprile, where he was served a simple dish: pasta dressed with ripe tomatoes, oregano, garlic and pecorino. From that day, the barzanella became part of Gragnano’s pasta-making heritage.
The original recipe called for fusilli, but over time it adapted to different shapes. Linguine work very well.
Can you already smell it??? Make yourselves at home, you are my guests ^_^
Oh, I almost forgot… still from the series GREAT AND TRUE FIRST COURSES here are the PACCHERI MANTECATI ALLA Vittorio… extraordinary!!!!!! But if you prefer long pasta, here are the linguine with spinach and walnut pesto, the creamy salmon linguine and many other recipes already on the blog!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Very inexpensive
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz linguine
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 3/4 cups cherry tomatoes (ripe and firm)
- to taste Parmigiano Reggiano (PDO)
- to taste dried oregano
- to taste salt
Steps
Boil the Linguine di Gragnano in salted boiling water and meanwhile prepare the sauce.
Wash and halve the cherry tomatoes and cook them in a pan with the crushed garlic and the extra virgin olive oil over moderate heat. The tomato should cook slowly, drying out until it blends with the oil — be careful not to burn it!Add a generous amount of dried oregano and season with salt.
Drain the linguine al dente, transfer them to the pan and toss pasta and sauce without the garlic. Finish by adding a drizzle of raw olive oil and Parmesan if you like.
Plate up and serve these tasty and very simple linguine alla barzanella!Enjoy your meal! Annalisa
