Spaghetti alla trappitara is a typical dish prepared in Abruzzo, but it varies a bit from area to area… I know that in some places dried peppers are added to the sauté, but this is not our case.
The recipe I am sharing is the one prepared in my area of Abruzzo, namely in the province of L’Aquila.
Trappitara means ‘trappit’, which in dialect refers to the oil mill where olives are brought and local extra virgin olive oil is obtained.
When I was a child, the first pressing oil was collected more often because it was given to children during weaning, as its composition at that stage is similar to the fats in breast milk.
In Abruzzo, there are many varieties of olives, but I can say that the ones produced where I was born are unmatched, partly due to local pride (which is also important) and partly because I have collaborated for my blog with various extra virgin olive oils and have refused many because they were really impossible to use.
In general, olive oil collected in colder areas is better than that in warmer areas, but explaining the many nuances of oil would be too long.
Regardless of whether we use it for pasta or something else, in my house, there is a rush to taste the first oil out of the mill to make bread and oil, which, especially in the first days, releases a smell and taste that fades over the months.
About 215 Kcal per person
To this end, I wanted to attach a photo I particularly like of my village’s mayor, also a close relative of mine, dipping bread in freshly pressed oil, also to show you the rich color the oil has at that moment.
Obviously, preparing it at home with all the tranquility is one thing, but if you do as often happened in my village’s mill, where the neighbor cooked the pasta, the mill brought the oil, and you quickly made the sauté with oil and anchovies, all these frames are hard to achieve.
A simple and quick recipe, but I often get carried away with stories because I always like to tell the origins of a recipe.
If you make any of my recipes, send me the photos, and I will post them on my page in your name.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for Spaghetti alla trappitara
- 13.5 oz spaghetti
- 2.5 oz salted anchovies
- 3 cloves garlic
- to taste chopped fresh parsley
- to taste chopped fresh chili
- 2 tbsp extra virgin olive oil (here, oil is usually abundant, so the quantity is indicative)
Tools
- 1 Pan pan
Preparation of Spaghetti alla trappitara
If you are preparing the dish with all the tranquility in the world, I suggest cleaning the anchovies, removing the bones, washing them well, draining, and placing them with a little oil in the fridge the day before, I do so if I can.
Boil salted water for the pasta and in the meantime prepare the sauté with the garlic cloves and once the garlic is almost browned, add the anchovies in pieces, finish cooking for a few more seconds and turn off.
Put the spaghetti in the water that will have reached boiling point, drain the pasta quite al dente and mix it with the seasoning in a pan to flavor well, add the chopped fresh parsley and fresh chili.
Plate and serve.
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