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This simple dish was prepared with the ingredients from the kit delivered to bloggers at the Bio Brunch event organized by Alce Nero in Milan.
The pasta is a variety made with Senatore Cappelli wheat flour in which has an optimal result when cooked. I added the jarred chickpeas from Alce Nero to the ingredients of the kit, a blend of spices, onion and marjoram. The pairing was born when while reading the story of the wheat hybridized by Senatore Cappelli in Puglia in 1907 from agronomist Nazarene Stampelli on behalf of the Deputy and then Senator and agricultural enthusiast, Raffaele Cappelli. The grain is a very productive and is a cross with a grain from Tunisia.
In homage to this story I thought I’d combine the simple delicious tomato sauce with the spices and flavors of faraway lands bordering the Mediterranean.
SPAGHETTI WITH TOMATO WITH ORIENTAL NOTES
Preparation time: 5 minutes | Cooking time: 15 minutes for the sauce for the pasta + 12
( Serves 4)
500 grams of tomato puree “Alce Nero”
320 grams of spaghetti “Senatore Cappelli”
1/2 small can of chickpeas “Alce Nero”
3 spring onions
1 teaspoon of curry madras
½ teaspoon piri piri
2 tablespoons extra virgin olive oil
few leaves of fresh marjoram
2 cloves of garlic
10 g butter
Slice the onions in the longitudinal direction.
Boil water in a large pot with a bit of salt (for cooking spaghetti).
Pour two tablespoons of extra virgin olive oil in a pan along with the garlic cloves, salt lightly. Cook 5 minutes, stirring often. Add the drained chickpeas. Cook for 5 more minutes. Pour the tomato sauce, add the spices and salt to taste.
Boil for 5 minutes. Turn off the heat and leave to stand for adding the marjoram and butter.
When the water boils, pour in the spaghetti, stir and cook for about 12 minutes. Take two tablespoons of the pasta cooking water and pour in the sauce. Drain the spaghetti, pour into the pan stir and serve.