A typical peasant dish that has its roots in the past. It was born in the countries of Sorrento and Amalfi Coast , and lands on the pearls of the Gulf of Naples. Capri, Ischia and Procida. In this island this dish is still sought after and offered by many local restaurants . Once , in place of salt and water , in which boil the spaghetti , it was used directly sea water . The houses in these areas were in continuous supplies of water of the gulf to give more flavor to pasta dishes and some savory stuffed rolls. If you can, deep a Neapolitan tarallo in seawater, and you will discover all new flavors .
Ingredients (for 4 people):
400 g (spaghetti , medium size)
500g chopped tomatoes
1 clove garlic
1 red pepper
1 bundle parsley
Making of recipe
In a pan put enough oil and then cook the chopped tomatoes . First, crush the garlic and put it in the pan . At the same time put it into the chili pot , made into small pieces. Remove the garlic as soon as it is golden . Pour this point the tomato pulp . In a separate pan , if you do not have the chance to take, as written seawater purity of form , put in boiling salted water to cook the pasta . Remove the pasta and brown it in the sauce prepared with the sauce for about a minute . To impact , add the chopped parsley on every plate. The scent will be intense and the dish tasty.