Spaghetti alla Corte d’Assise is a spicy and very tasty first course originating from Calabria. The recipe is simple, easy, and quick, made with few ingredients: pasta, tomato, olive oil, garlic, chili pepper, parsley, and a generous handful of grated pecorino cheese. A peculiarity is that the pasta is drained halfway through cooking and then “risottata” in the pan with the sauce. As a first course that is prepared quickly, it’s perfect for a spaghetti night with friends.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Calabria
- Seasonality: All seasons
Ingredients for Spaghetti alla Corte d’Assise
- 11.3 oz spaghetti
- 17.6 oz tomato pulp
- 2.8 oz pecorino (grated)
- 4 hot chili peppers
- 2 cloves garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Preparation SPAGHETTI ALLA CORTE D’ASSISE
Pour a drizzle of extra virgin olive oil into a pan, add the peeled garlic cloves and chopped chili peppers.
Turn on the stove and sauté over low heat until the garlic turns slightly golden.
Add the tomato pulp and a pinch of salt (if the tomato pulp is very thick, dilute with a little water) and cook for about 10 minutes.
Meanwhile, cook the pasta in plenty of lightly salted water and drain it very al dente (almost halfway cooked), saving the cooking water.
Remove the garlic cloves from the sauce and add the spaghetti. Finish cooking the pasta, adding a little of the cooking water at a time, as needed. Stir often so that the spaghetti cooks evenly.
Once cooked, turn off the stove and add the pecorino cheese; mix well. Finish with a sprinkle of parsley and, if desired, a drizzle of oil.
Serve the Spaghetti alla Corte d’Assise hot.
Notes
If you liked this recipe, you might also be interested in Pasta with anchovy sauce and lemon or Spaghetti with sun-dried tomatoes and anchovies or Fettuccine Alfredo.
