... cooked up by Daniela Cascella for the Touch Recipe Book

Grandmother’s pasta (nonna Maria)

Grandmother’s pasta (nonna Maria)
For two people

150 grams fusilli pasta
1 big onion (or 2 small)
400 grams ripe plum tomatoes (or, a can of chopped tomatoes)
100 grams black olives
a spoonful of raisins
½ spoonful of capers
a spoonful of pine nuts
two spoonfuls extra virgin olive oil

Chop the onion finely, put in a pan with the olive oil and let it cook for a couple of minutes. Add the raisins, capers, olives and pine nuts and let it cook for another minute. Add the tomatoes, put the lid on the pan and keep on a low flame for 15 minutes.

Cook the pasta separately and then mix the sauce.

Best served with Italian red wine! Philologically, I would recommend a bottle of Taurasi or Rubrato, which are from the same region this recipe comes from. Away from the region, Valpolicella Ripasso or Montefalco would do, too.



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