authentic italian

Potato Gnocchi With Tomato Basil Sauce

May 7, 2020 by Marisa 42 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Just about any sauce will compliment potato gnocchi.

What are Gnocchi?

Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets.

There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with.

They were my number one request each time mamma would ask me what I wanted to eat for my birthday celebration. She never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

How To Make Potato Gnocchi From Scratch

Start with a starchy potato such as the russet potato and you can either boil them or bake them in the oven.

Just make sure not to pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

You can easily mash the potatoes with a fork but a potato ricer really does an excellent job of mashing the potatoes and it’s a good investment for one who often makes gnocchi.

Mix the mashed potatoes with the beaten egg, salt and work in some flour with your hands.

Knead the dough for a few minutes while working in a little more flour if sticking too much on your hands and work surface. It should be soft and pliable.

How To Shape Gnocchi

Working with one piece of dough at a time, roll the gnocchi dough into a 1/2 rope then cut into 1 inch pieces.

To shape the gnocchi, you can use a handy wooden gnocchi board but if you don’t have one, no worries!

I was taught to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me.

Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Tips for Making Potato Gnocchi From Scratch

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

You’ll want to savour every bite! Enjoy the melt-in-your mouth sensation and never rush a good thing.

Above all, have fun and enjoy the process. After all practice makes perfect!

This recipe was originally published Sept. 14 2016 and updated May 7, 2020 with new photos and content.

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3 from 2 votes

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.

Course: Main Meal

Cuisine: Italian

Keyword: Potato Gnocchi with Tomato Basil Sauce

Servings:

Author: Marisa

Ingredients

Gnocchi Dough

4 large russet potatoes about 2 pounds
1 teaspoon salt
1 tablespoon beaten egg
2 cups all purpose flour approximately

Tomato Basil Sauce

1 tablespoon olive oil
2 cloves of garlic minced
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
1/2 cup diced mozzarella
1/2 cup grated Parmesan cheese

Instructions

How To make Gnocchi

Preheat the oven to 375 degrees F.
Wash the potatoes under cold running water and pat dry.
Use a large knife and make a deep incision length-wise into each potato.
Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
Let potatoes cool a little but do peel them while they are still a bit warm.
Put them through a potato ricer. Alternately you can use a potato masher or a fork.
Place the mashed potatoes in a large bowl.
Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
Transfer the dough to a wooden board or work surface.
Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
Knead for 2 to 3 minutes.
The dough should be smooth, pliable and just a little bit sticky.
Cut off a section of dough at a time.
Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
Cut the roll into 1 inch pieces.
Repeat with the remaining dough.
To shape the gnocchi, I used my little wooden gnocchi board with ridges.
Alternately, you can use the back of a fork .
Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
Repeat with the remaining pieces of dough.
Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
Set aside while you prepare the sauce.

Tomato Basil Sauce

Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
Add salt to the boiling water and then the gnocchi.
Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
Remove the gnocchi with a slotted spoon and place them on a serving platter.
Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
The heat of the tomato sauce will slowly melt the mozzarella.
Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
Serve while still hot.

Pastiera Napoletana Recipe

April 11, 2020 by Marisa 31 Comments

Pastiera Napoletana Recipe is an Italian citrus scented wheat berry and ricotta pie which is immensely popular in Naples. In la bella Napoli, pastiera is synonymous with Easter and every home in Naples will be dishing out their own version of this pie made with grano cotto, or rather cooked wheat.

Throughout Italy the use of eggs and grains are predominate during Easter time as its said to represent new life and harvest.

This pastiera has many similarities to the one mamma would make but without the grano cotto! At times she would use a whopping 30 eggs in her Easter cassata!

I have yet to post mamma’s cassata recipe because I haven’t perfected it yet.

Not long ago and under the guidance of my zia Maria, I attempted to make my own for the very first time. To say it wasn’t picture worthy is an understatement!

I really had high expectations here and didn’t want to mess it up. But after committing several hours in bringing our coveted Easter dessert to life, it came out looking much as Mount Vesuvius must have looked after its catastrophic volcanic eruption!

Grano Cotto, Cooked Wheat Berries

Pre Cooked Store Bought Wheat Berries

This time around I was fortunate to find pre-cooked wheat berries at an Italian specialty shop and that’s what I used in this revised recipe.

However, if you don’t find any you can still make this Italian Easter pie by cooking your own wheat berries. It’s a simple process of soaking them overnight as this will reduce the cooking time by half. Otherwise they’ll need a good two hours to cook.

Alternately the wheat berries can be substituted with quick cook farro or even cooked rice such as arborio rice.

Then, you simply proceed to the next step of simmering the cooked wheat with milk, vanilla bean and lemon zest for about 25 minutes to infuse the flavours.

You’ll have an oatmeal like consistency at this point and the mixture will need to cool somewhat before proceeding with the recipe.

As it cools it will thicken even more.

How to Make a Pastry Crust For Pastiera Napoletana

I use my stand mixer to make the short crust pastry dough and it comes together in under 1 minute.

Then, I transfer the dough onto a work surface and simply give it a short gentle kneading till I have a cohesive dough.

You’ll need to chill it for 1 hour before rolling it out.

I use 3/4 of the dough for the bottom crust while reserving the remaining portion for the lattice top.

You won’t need any flour to roll out the dough.

And if short on time you can make the pastry dough a day ahead. But you’ll need to set it at room temperature for about 30 minutes before rolling out.

Filling for Neapolitan Easter Pie

Once the grain mixture is cooled and you’ve lined your baking tin with the short crust pastry, you’re ready for the ricotta filling.

Mix together the ricotta, 2 whole eggs and 2 egg yolks.

Add the sugar, orange blossom water and both the orange and lemon zests. Mix.

Stir in the cooled wheat mixture.

Fold in the beaten egg whites and fill the pie with the ricotta and wheat berry mixture.

Roll out the reserved pastry dough and cut out 1 inch strips.

Top the ricotta pie with the pastry strips in a criss cross pattern and trim off the excess edges.

Brush the pastry strips with milk.

Bake in a preheated oven at 350 degrees F, for about 1 hour or till golden brown.

The centre of the Easter pie should look and feel set. If it’s still jiggly and wet bake the pie an extra 5 or 10 minutes.

Once ready and cooled, all it needs is a dusting of powdered sugar.

Quite common in la Pastiera Napoletana Recipe are candied peels such as lemon and orange.

I’m simply not a fan of candied peels in my desserts. I always take great care in plucking them right out of any sweet treats.

However feel free to add some if you wish. Simply adjust the amount of grated zests if you do.

I love this ricotta pie with its grainy texture and the soft bite from the cooked wheat berries.

I can’t stress enough how wonderful this Pastiera Napoletana Recipe tastes when made ahead!

Its a symphony of a soft creamy interior perfumed with aromatic orange blossom water, encased in a lovely pasta frolla!

How to use dry wheat berries for Pastiera Napoletana

If you can’t find store bought “grano cotto,” cooked wheat you can replace it with 3/4 cup of dry wheat berries. However you’ll need to cook them yourself before proceeding with the recipe.

Follow package direction for soaking and then cooking the wheat berries or follow the instructions below:

Rinse the wheat berries well and place them in a small bowl with enough water to cover.

Allow to soak overnight or up to 24 hours before you plan to bake the ricotta pie as this will allow for quicker cooking time.

THE FOLLOWING DAY:

Rinse and drain the wheat berries and place them in a pot with 2 cups of water and bring to a boil.

Reduce the heat and let simmer for about 1 hour or until tender.

Drain any remaining liquids and set aside while you prepare the pasta frolla.

Then simply continue with the recipe at the “Preparing Ricotta Filling” heading.

Happy Baking!

This recipe was originally published March 17, 2018 and republished April 11, 2020 with updated content and photos.

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Pastiera Napoletana Recipe

This recipe for Pastiera Napoletana is a traditional Italian Easter dessert. It's a citrus scented pie made with a ricotta and wheat berry filling, encased in a short crust pastry.

Prep Time30 mins

Cook Time30 mins

chilling time 30 minutes, Baking time 60 minutes30 mins

Total Time1 hr

Course: Dessert

Cuisine: Italian

Keyword: Pastiera Napoletana Recipe

Servings:

Calories: 471kcal

Author: Marisa

Equipment

25 centimetre round tart tin with removable bottom

Ingredients

FOR THE PASTA FROLLA

3 cups all purpose flour
1 cup powdered sugar icing sugar
a pinch of salt I use fine sea salt
3/4 cup cubed cold butter
3 large eggs. lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon orange zest

FOR THE FILLING

560 gram jar of Grano Cotto, cooked wheat
1 cup whole milk
A vanilla bean split open
1 tablespoon lemon zest
400 grams of full fat ricotta cheese
2 whole eggs plus 2 eggs separated
1 cup powdered sugar icing sugar
1 1/2 tablespoons orange blossom water
1 tablespoon each of orange and lemon zest

Instructions

FOR THE PASTA FROLLA

Place the flour, sugar and salt in the bowl of a stand mixer and stir to combine.
Add the cubed butter and mix till coarse crumbs form.
Mix in the lightly beaten eggs, vanilla extract and orange zest until it forms a smooth ball. (takes less than a minute).
Wrap the dough in cling wrap and allow to chill in the fridge for 1 hour.

WHEAT BERRY MIXTURE

Meanwhile spoon the jar of the cooked wheat in a medium sized stock pot.
Add in the milk, vanilla bean and lemon zest.
Bring to a boil over medium heat then reduce the heat to a simmer and cook for about 25 minutes or until the mixture thickens and has absorbed most of the liquids.
Stir frequently making sure to keep an eye on it so the wheat berries do not stick to the pot and burn.
Scrap out the any remaining seeds from the vanilla bean. Stir them back into the cooked wheat mixture and set aside to cool.

ROLLING OUT THE SHORT CRUST PASTRY DOUGH

While the mixture cools, grease a 25cm round tart tin with a removable bottom and set aside. (I used a 25cm (10 inch) deep quiche pan with removable bottom however any 10 inch pie dish would also work).
Cut a quarter of the dough off, reserving it for the lattice top.
Roll out the remaining dough to about 1/8 inch thick and line the tart tin with the rolled dough.
Trim off any excess dough with a knife.

PREPARING THE RICOTTA FILLING

In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined.
Stir in the cooled wheat mixture.
In a separate bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture.
Pour the ricotta mixture into the prepared pie.
Roll out the remaining pastry dough and cut out 9 strips of dough slightly longer than the pie tin. (about 1 inch wide)
Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.
Brush the strips of dough with milk and bake the pie in a preheated oven at 350 degrees F, for about 60 minutes or until a lovely golden brown.
Allow the ricotta pie to cool completely before refrigerating then dust with powdered sugar just before serving.
This ricotta pie actually tastes better the day after it's baked making it a great make ahead dessert.

Notes

If you can't find store bought "grano cotto," cooked wheat you can replace it with 3/4 cup of dry wheat berries. However you'll need to cook them yourself before proceeding with the recipe.

Follow package direction for soaking and then cooking the wheat berries or follow the instructions below:

Rinse the wheat berries well and place them in a small bowl with enough water to cover.

Allow to soak overnight or up to 24 hours before you plan to bake the ricotta pie as this will allow for quicker cooking time.

THE FOLLOWING DAY:

Rinse and drain the wheat berries and place them in a pot with 2 cups of water and bring to a boil.

Reduce the heat and let simmer for about 1 hour or until tender.

Drain any remaining liquids and set aside while you prepare the pasta frolla.

Then simply continue with the recipe at the "Preparing Ricotta Filling" heading.

Nutrition

Pizza with sausage and sweet peppers

March 9, 2019 by Marisa 6 Comments

A thick crust Pizza with Sausage and Sweet Peppers is my all time favourite kind of pizza. It’s topped with an easy to make homemade tomato sauce! Mildly spicy Italian sausages are scattered over the mozzarella layers. And, then topped with pan roasted sweet red bell peppers. It bakes up beautifully with a crispy outer layer. Delicioso!

This Pizza with Sausage and Sweet Peppers post was originally published February 9, 2015. It’s been updated with new photos and content and republished March 9, 2019.

Pizza has got to be one of the most popular dishes to come out of Italy. There are endless possibilities!

From thin crust to thick crust and with a large variety of cheeses to choose from as well as sauces and toppings. It’s so much fun to make and in less time than you might think.

This pizza with sausage and sweet peppers is a family favourite. The combination of mildly spicy sausage and pan roasted sweet red bell peppers is a delicious combination. The dough bakes up just beautifully! It’s soft and airy on the inside with a crunchy, crispy outer layer.

As with most traditional Italian mammas, mine would make pizza once a week for us. There was no ordering in or take out in our family! It simply was not done!

She would say “che vergogna”! What a disgrace! So now, I too make my own pizza once a week. Like… religiously!

If you have never made pizza before do give it a try. There is something so comforting from creating dough from scratch!

With just a few simple ingredients listed below, you literally have fresh homemade pizza dough in under 20 minutes.

Ingredients for Homemade Pizza Dough

warm water
extra virgin olive oil
all purpose flour
salt
instant yeast
eggs

It’s a wonderful egg based dough!

You’ll need to let it rise in a draft free place.

On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. This works like a charm!

Ingredients For Pizza Toppings

Italian sausages
extra virgin olive oil
onions
red bell peppers
mozzarella

I first brown my my meat in a skillet with a little oil, just to get them a little caramelized on the edges. Them I simply transfer the browned meat to a plate so that I can use the same skillet to pan roast the veggies. Why dirty another skillet…right?

The pan roasted sweet bell peppers and onions are hands down my favourite pizza toppings.

You can, however, simply slice the bell peppers and layer them over the pizza.

In this case I would then brown the sausage with the sliced onions in the same pan.

Either way it’s sure to be delicious!

Ingredients For Homemade Pizza Sauce

ground tomatoes (preferably San Marzano)
garlic cloves
fresh or dried herbs (oregano, basil and parsley)
salt and black pepper

The ingredients are pretty straight forward and which you probably already have on hand.

I love the San Marzano tomatoes as these are quite flavourful and sweeter then other varieties. They also have a low acidity level and really don’t have that many seeds in them.

You can use either fresh or dried herbs. Whichever is at your most convenient is quite fine.

The sauce yields approximately 3 1/2 cups. However you will only need 1 1/4 cup to top the 2 large pizzas. You can freeze the rest for future use for up to 6 months. But I’m quite confident you won’t be waiting that long to make pizza again!

So here you have my traditional Pizza with Sausage and Sweet Peppers. It’s pure comfort food at my house and we so look forward to this treat every single week!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Pizza with Sausage and Sweet Peppers

Pizza with Sausage and Sweet Peppers and a homemade tomato sauce. This thick crust pizza is topped with Italian sausages and pan roasted red bell peppers.

Prep Time1 hr

Cook Time25 mins

Resting Time1 hr 30 mins

Total Time1 hr 28 mins

Course: Dinner

Cuisine: Italian

Keyword: homemade pizza sauce, italian sausage, pizza, sweet peppers

Servings: 16 inch pizzas

Author: Marisa

Ingredients

PIZZA DOUGH

2 cups warm water
4 tbs olive oil
4 to 5 cups of all purpose flour
1 tsp salt I use fine sea salt
1 packet "quick rise" instant yeast I use Fleischmann's 8 grams
2 large eggs

PIZZA SAUCE

1 28 ounes ground tomatoes preferably San Marzano
5 cloves of garlic minced
2 tsp each of dried oregano, basil and parsley if using fresh, increase to 1 tbs each
salt and pepper to your taste

PIZZA TOPPING

2 teaspoons extra virgin olive oil
3 links of mild Italian sausage about 1 pound
2 medium onions sliced thinly
4 large red bell peppers cut to 1 inch pieces
4 cups grated or shredded mozzarella cheese or as much cheese as you like

Instructions

PIZZA DOUGH

In a medium size bowl, stir together 3 cups of the flour, salt and the yeast.
Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. Take note that if your water is not warm enough the yeast will not activate. If it's too hot it will kill the yeast.
Stir the warm liquids in the flour mixture with a wooden spoon.
Add in the 2 eggs and stir till very well combined.
Stir in another cup of flour.
Transfer the dough onto a well floured work surface and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.
Grease a large bowl with some olive oil and place your pizza dough in the greased bowl turning the dough to grease all over.
Cover with cling wrap and let it rise till it doubles in size, for about 1 1/2 to 2 hours.
While the dough is rising prepare the pizza sauce and toppings.

PIZZA SAUCE

Combine all the ingredients for the pizza sauce in a medium sized bowl and stir until well combined then set aside.
You will only need half of the prepared pizza sauce divided among the two pizzas. Freeze and store the remaining half for the next use.

PIZZA TOPPING

Heat the olive oil in a fry pan and brown the sausage while breaking up the sausage with a wooden spoon for about 10 minutes.
Transfer the sausage to a large plate and set aside.
Using the same frying pan, add in the cut sweet bell peppers and onions.
Pan roast the veggies on medium high heat for about 7 minutes with a dash of salt and pepper, adding a little olive oil only if needed.
Set aside to cool.
When the dough has risen and doubled in size, transfer it onto a well floured counter and cut it in half.
Working with one half at a time, roll the dough out on a floured work surface using a floured rolling pin and roll to fit your pan.
Transfer the rolled pizza dough to your baking pan and repeat with the second half of the pizza dough.
Note that I use two 16" round perforated pans and I roll it out with a well floured rolling pin and on a floured counter.
If the dough seems to resist rolling just let it rest for a minute then continue rolling it out.
A perforated pizza pan does not need to be oiled. If you do not have a round perforated pizza pan you can use a cookie sheet which has been lightly greased.
Spread the reserved pizza sauce over the the pizza dough using the back of a spoon.
Sprinkle the 2 pizzas evenly with the grated mozzarella.
Top with the sautéed sausages and pan roasted veggies.
Bake in a preheated oven @ 425 degrees F, for about 25 minutes or until the crust is golden brown and the cheese has melted.

Orecchiette with Rapini and Sausage

August 5, 2018 by Marisa 19 Comments

Orecchiette with Rapini and Sausage. A quick, easy and popular pasta dish topped with crunchy flavored bread crumbs for a lovely contrast and simply perfect for any day of the week.

At times we want something different than spaghetti or even fettuccine and Italy certainly has its wide range of pastas with every region claiming pride to its own distinct noodle shape.

In Puglia “the heel of the boot” orecchiette otherwise known as “little ears” reign supreme.

Store shelves are lined with these distinctly domed shaped pastas with a cup-like interior making it ideal for scooping up chunky sauces and vegetables. Here, as you toss the orecchiette, the sausage and vegetables become trapped in the hollowed out part of the pasta and flavors every single bite with deliciousness.

If you have never tried bread crumbs on pasta before do give it a try. It simply adds an extra layer of goodness and crunch.

Sometimes store bought breadcrumbs will just not do and this is one dish where fresh and flavorful is essential.

Making your own is supper easy and a great way to use up stale bread. Simply give it a whirl in the food processor or use a box grater. I always have some bread in the freezer which I grate while still frozen, it works wonderfully. 🙂

Rapini or broccoli rabe looks like thin broccoli but is related to the turnip. The taste is somewhat bitter but mellows out during cooking.

All the parts of this vegetable are edible. I simply cut out about 1 inch from the bottom of the stem and use it in my favorite dishes. 🙂

I hope you get to try this absolute family favorite dish!

I’ve updated this recipe from a previous older post with fresh new photos that do this flavorful pasta justice. Also, with a printable template for your convenience!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Sausage, Rapini

Servings:

Author: Marisa

Ingredients

1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 cup plain fresh bread crumbs
salt and pepper to your taste
1 large bunch of rapini cut into 2 inch pieces
500 grams Orecchiette pasta
1 pound Italian sausage mild or strong (casing removed)
3 large cloves of garlic minced
1 medium onion chopped
1 large red bell pepper cut into 1 inch pieces
pinch of red chili flakes
1/2 cup Parmegiano-Reggiano cheese grated

Instructions

Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
Bring a large pot of water to boil and salt generously.
Add the Orecchiette to the boiling water and stir well.
Cook according to package instructions while stirring occasionally.
Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
Taste and season with salt and pepper if needed.
When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
Turn off the heat and stir in the grated cheese.
Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
Top with a generous sprinkle of toasted breadcrumbs .
Serve while still warm and enjoy!

Penne Rigate With Tomato Tuna Sauce

January 20, 2017 by Marisa 32 Comments

Penne Rigate With Tomato Tuna Sauce is a typical Italian pasta dish that I grew up with.

It’s made with just a few good quality staple ingredients and packed full of wonderful flavours. This recipe is one you will turn to again and again.

As is common in most cultures and at a time when food was scarce, families made do with the very few ingredients they had on hand.

With so little they created simple comfort foods we now crave and love. In Italian this philosophy is known as La Cucina Povera, or otherwise “the poor kitchen” and truly born out of necessity.

This concept is far easier to embrace during summertime when gardens are lush with fruits and vegetables. However in wintertime we need not look any further then our own kitchen pantries.

Canned tuna is one of those staple items I always keep in my pantry. It’s ready at a moments notice for quick sandwiches as my son can attest…he just adored tuna sandwiches for his school lunches!

They are also wonderfully delicious tossed with green leafy salads and legumes for an extra protein kick.

However, canned tuna also makes a rather enticing sauce simply begging to be tossed over freshly cooked pasta. You will so appreciate its simplicity!

A good quality oil packed canned tuna is much more flavourful then the water packed variety and will elevate this simple sauce.

Also, don’t be too concerned about the oil which you will be draining out anyhow but if this is still an issue for you then by all means go for the water packed.

You can just about choose any pasta you like.

My preference and absolute favourite are pennette rigate or the larger penne rigate. I love this pasta shape for its crevices and hallow centre making them the perfect vehicle to hold a chunky tomato and tuna sauce.

Impress your family or friends and make Penne Rigate with Tomato Tuna Sauce tonight!

Or try another delicious pasta dish using canned sardines, Sardine Spaghetti with Chives.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Buon Appetito!

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Penne Rigate with Tomato Tuna Sauce

A delicious and easy tomato sauce with canned tuna and kalamata olives served with penne rigate.

Course: Pasta

Cuisine: Italian

Servings: to 6 servings

Author: Marisa

Ingredients

Tomato Sauce
2 tablespoon extra virgin olive oil
2 cloves of garlic minced
1 small onion chopped
pinch of crushed chili pepper
24 ounce jar Passata Italian strained tomatoes I used San Marzano
2 sprigs of basil
salt and pepper to taste
2 x 85 grams canned oil packed tuna drained
1/4 cup Kalamata olives pitted and chopped
chopped parsley for garnish
450 grams Penne Rigate or other pasta of your choice

Instructions

Heat the oil in a medium sized sauce pot over medium low heat and saute the garlic, chopped onions and the crushed chili pepper just until the onions are soft, while stirring often for about 5 minutes.
Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
While the sauce is slowly simmering, bring a large pot of water to boil.
Salt the water and cook the pasta according to directions on package.
At this point,while the pasta cooks add the drained tuna and chopped kalamata olives to the tomato sauce and allow to simmer till the pasta is cooked.
When ready, drain the pasta and toss with some of the tomato sauce.
Plate the pasta and top with more sauce and a sprinkle of chopped parsley.
Serve while still warm.