This Calabrian pasta recipe is very similar, in theory, to the famous Pasta all’Arrabbiata. However, it incorporates one small addition that completely changes the dish (and in our opinion makes it much better): cheese. Spicy, cheesy, tomato-y… what’s not to love?
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Pasta alla Corte d’Assise Recipe
Makes: 2 to 3 servings
Cook Time: 30 minutes
For this recipe, you will need:
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 garlic clove, peeled
- Chopped fresh chili peppers (you can use any kind you prefer, and any amount you like depending on how spicy you want the pasta)
- 14 ounces (400 grams) canned whole peeled tomatoes
- Salt
- 7 ½ ounces (215 grams) spaghetti
- 2 ½ ounces (75 grams) grated Parmigiano Reggiano and/or Pecorino Romano cheese, plus extra for topping
- Chopped parsley for topping
Put a large pot of water on to boil for the pasta. While it heats up, heat the olive oil, garlic and chili peppers in a large pan over medium/low heat. Let the garlic and peppers sizzle in the oil for about a minute, then add the tomatoes and a generous sprinkle of salt. Remove and discard the garlic clove.
Mash the tomatoes with a fork in the pan, lower the heat and bring the sauce to a simmer. Let the sauce cook, partially covered, for 10 to 15 minutes. If the sauce thickens too much and risks burning, ladle in a little pasta water as needed to thin it. As the sauce nears completion, salt it again to taste. While the tomatoes cook, you can boil the pasta.
Generously salt the boiling pot of water and add the spaghetti. Cook as directed but for 1 minute less than the recommended “al dente” cook time. Transfer the cooked spaghetti into the sauce with a spaghetti fork or tongs.
Stir the sauce and pasta all together over medium/low heat until the pasta is well coated. Adding a little bit at a time, stir in the grated cheese.
Serve immediately, topped with some extra grated cheese and some fresh, chopped parsley.
Buon appetito!
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