6 Jun
2012

MAMMA AGATA’S SPAGHETTI DEL CONTADINO

It was a mid-April day and the godlike view from Mamma Agata’s terrace was sheeted by a veil of incessant rain, but we were all in love, and so it mattered not.  Or maybe we were bewitched by that exquisite lemon cake we were served upon arrival.  Whatever sorcery was at play, the magic lingers in the photos and recipes we took away.

If you believe in magic (as I certainly do), contact me at carol@flavorsofrome.com.

SPAGHETTI DEL CONTADINO
(Farmer’s Spaghetti)

Ingredients:

1 lb spaghetti
1 1/4 lb cherry tomatoes, chopped
1T fresh parsley, finely chopped
6 T extra virgin olive oil
4 cloves garlic
20 green olives
20 black olives
1 T capers (rinsed if preserved in salt)
1 t dried oregano
1 cup fresh arugula
Few pinches of salt

1 large pot of water for pasta

Heat olive oil and garlic cloves over low heat in a frying pan.  (Do not let garlic brown.)
Add chopped cherry tomatoes and parsley to the pan, stir and add oregano, green and black olives and the rinsed capers.  Cook for 5 minutes.
Bring the water to a boil in the large pot and add salt.  Then add pasta and cook to al dente.
Drain and add pasta to the pan with the sauce, stirring to mix well.  Add arugula.
Serve immediately with a drizzle of olive oil to further enhance the flavors.

MAMMA AGATA’S SECRET:
(…and this part is important!)

The riper the cherry tomatoes, the sweeter and more delicious the sauce.

In a bowl, chop the cherry tomatoes and add the finely chopped parsley.  Parsley is added to the tomatoes before heating because once the parsley sautes in hot oil, it loses its flavor.

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