This recipe was created by the great tenor, who loved more than anything else the typical pasta of his native Naples: the story has it that, after being given a cold reception by his fellow-citizens,
Caruso swore he would never sing in Naples again but that he would return there only to enjoy his favourite pasta.
- ⅝ lb spaghetti or bucatini
- san marzano tomatoes to taste
- 1 bell pepper
- 2 cloves of garlic
- 1 chili pepper
- extra virgin olive oil
- 1 zucchini
Stir-fry the garlic cloves cut in quarters in oil.
When they start to turn golden, remove them and add the chopped tomatoes and the pepper cut in chunks.
Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce.
In the meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry.
Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.
Join my Page and Discover the Italy:
Subscribe and receive new recipes on your email!!
Subscribe to Blog via Email