How much simplicity and how much flavor in spaghetti alla San Giuannin, a typical Apulian dish prepared on the occasion of the feast of the saint but good all year round.
On June 24, San Giovanni is celebrated and the streets and squares of many cities in Puglia dress up for the occasion. In fact, the saint has the task of watching over the crops and making sure they are abundant. On the eve of San Giovanni , just like in the most important occasions, it is customary to organize a dinner and the undisputed protagonists of the evening are spaghetti alla San Giuannin. Do not despair, this dish is not to be made only in San Giovanni, it is delicious all year round!
Prepared with the best this land has to offer, they contain all the flavors of the Mediterranean . Tomatoes, black olives and capers, but also garlic and chilli, skilfully combined to create a pasta sauce that is ready during the cooking time, perfect when you are in a hurry or when guests arrive at the last minute. What do you say, have we intrigued you with our spaghetti alla San Giuannide?
How to prepare the recipe for spaghetti alla San Giuannin
- First wash the cherry tomatoes and chilli .
- Cut the first into four parts and chop the other with a knife.
- In a frying pan, heat the oil with garlic and chilli and leave to flavor over medium heat for 5 minutes.
- Then add olives , capers and cherry tomatoes and continue cooking for 10 minutes.
- The capers are already quite savory so try them before adjusting for salt.
- While the sauce is cooking, boil the pasta in abundant salted water for the time indicated on the package. In our opinion, the format that best matches this sauce is spaghetti.
- Once the pasta is ready, drain and toss in a pan over high heat with the sauce.
- Spread out on plates and serve.
There are many simple flavors for sensational first courses in our tradition, just think of the Turiddu pasta , similar in ingredients to this typical Apulian recipe.
The leftover pasta can be stored in the refrigerator, in an airtight container, for 2-3 days . Like many rustic dishes, even this heated in a pan is even better.
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