Tagliatelle alla Rianata is an irresistible first course, a symbol of the city of Trapani.
Inspired by the mythical Rianata pizza, also a pride of Trapani, it is a delicious and economical first course, based on oregano (“riano” in dialect), pecorino cheese, and a few other tasty ingredients with an easy and quick preparation process.
Read how to make Tagliatelle alla Rianata with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz tagliatelle
- 7 oz canned tomatoes
- 4 fillets anchovies
- 2 cloves garlic
- pecorino cheese (grated)
- parsley
- oregano
- extra virgin olive oil
- salt
Preparation of Tagliatelle alla Rianata
Put a pot of water on the heat for cooking the pasta and bring it to a boil.
Meanwhile, cut the canned tomatoes into cubes.
Peel the garlic cloves and mince the anchovy fillets.In a large pan or wok, heat a base of extra virgin olive oil and add the minced garlic cloves and anchovies.
Let them brown, then add the cubed tomatoes, adjust the salt, and cook for five minutes.Meanwhile, cook the tagliatelle, remembering to salt the water, and drain them al dente, placing them directly in the sauce pan.
Add plenty of grated pecorino cheese, chopped parsley, and oregano, and mix thoroughly.
Serve your Tagliatelle alla Rianata immediately.
Notes
Also visit the collection of recipes 15 Quick First Courses with lots of quick and flavorful ideas, very easy to replicate: you can find it by clicking HERE.
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