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Traditional Italian cuisine is known for its simple yet flavorful ingredients, and one dish that exemplifies this is the Rappasciola Santa Lucia. This dish originates from the Puglia region of Italy, specifically in the town of Lecce. It is a dish that has been passed down from generation to generation, and it is one that my grandmother holds close to her heart. Every time we visit her, we are treated to this hearty and delicious dish that is a testament to the love and care that goes into every Italian meal.
Rappasciola Santa Lucia is a simple dish that consists of just a few ingredients, but through careful preparation and cooking, it becomes a flavorful meal that is sure to excite the palate. The dish is essentially a type of pasta that is cooked in a tomato-based sauce with a combination of herbs and vegetables. The pasta used in this dish is unique to the region, known as orecchiette, which translates to “little ears.” These small, disc-shaped pasta shells are perfect for capturing the tomato sauce, ensuring that every bite is full of flavor.
To make Rappasciola Santa Lucia, you will need the following ingredients:
– 1 pound orecchiette pasta
– 1 can of crushed tomatoes (28 oz)
– 1 onion, finely chopped
– 4 cloves of garlic, minced
– 1 tablespoon of tomato paste
– 1 teaspoon of sugar
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1/2 teaspoon of red pepper flakes
– Salt and pepper to taste
– 1/4 cup of extra-virgin olive oil
– 1/2 cup of grated Parmesan cheese
To begin, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until they are soft and fragrant. Add the can of crushed tomatoes, tomato paste, sugar, oregano, basil, and red pepper flakes to the pot. Season with salt and pepper to taste. Let the sauce simmer for about 20 minutes until it has thickened and the flavors have melded together.
While the sauce is cooking, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until it is al dente, which should take about 8-10 minutes. Once the pasta is cooked, drain it and add it to the pot with the tomato sauce. Toss the pasta with the sauce until it is evenly coated.
Finally, sprinkle the grated Parmesan cheese over the top of the pasta and serve immediately.
The beauty of Rappasciola Santa Lucia lies in its simplicity. This dish can be easily customized to your liking by adding additional vegetables or protein. My grandmother likes to add sausage to this dish, and it gives it a delicious added flavor that is hard to resist. No matter what you add to this dish, it is sure to be a family favorite that will be passed down from generation to generation.
Whenever we visit my grandmother, there is always a pot of Rappasciola Santa Lucia waiting for us. It is a reminder of our heritage and the love that goes into every Italian meal. Even though this dish may seem simple, it is a testament to the flavors and traditions that make Italian cuisine so special. So the next time you’re in the mood for a hearty, comforting meal, give Rappasciola Santa Lucia a try – your taste buds will thank you.
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