La Pasta Di Casamicciola Donkey House Pasta
Experience the rustic charm of southern Italy with La Pasta Di Casamicciola Donkey House Pasta, a flavorful dish inspired by the vibrant cuisine of Ischia. This recipe brings together the robust flavors of garlic, anchovies, and sun-ripened cherry tomatoes, paired with briny capers and black olives to create a bold, Mediterranean sauce. Tossed with perfectly al dente spaghetti and finished with fragrant basil and a dusting of Pecorino Romano, this dish is a symphony of savory and herbaceous notes. Ready in just 40 minutes, it’s an ideal choice for a comforting weeknight dinner or an elegant meal to impress guests. Serve it with a drizzle of high-quality olive oil and enjoy an authentic taste of the Amalfi Coast in every bite.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 300 g Cherry tomatoes
- 4 tbsp Olive oil
- 3 Garlic cloves
- 2 tsp Fresh oregano
- 1 tsp Crushed red pepper flakes
- 3 Anchovy fillets
- 2 tbsp Capers
- 100 g Black olives (preferably Gaeta or Kalamata)
- 8 Fresh basil leaves
- 50 g Grated Pecorino Romano cheese
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Bring a large pot of salted water to a boil for the spaghetti.
While the water is heating, slice the cherry tomatoes in half and set aside. Mince the garlic cloves and roughly chop the fresh oregano, anchovy fillets, and basil leaves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Stir in the anchovy fillets, pressing them with the back of a wooden spoon to dissolve them into the oil.
Add the cherry tomatoes, fresh oregano, and crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the tomatoes begin to break down and create a sauce.
Stir in the capers and black olives. Season with salt and pepper, then lower the heat to keep the sauce warm.
Add the spaghetti to the boiling water and cook according to the package instructions, until al dente.
Once the spaghetti is cooked, reserve 1 cup of the pasta water and then drain the spaghetti.
Add the spaghetti to the skillet with the sauce, tossing to combine. Use the reserved pasta water, a little at a time, to loosen the sauce if necessary.
Add the fresh basil leaves and toss the pasta gently to evenly distribute the flavors.
Serve hot, garnished with grated Pecorino Romano cheese and an extra drizzle of olive oil if desired.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 7275 mg | 316% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 11.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1430 mg | 110% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
