Strascinati al Pomodoro

Name: Strascinati al Pomodoro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g strascinati; 500 g tomato passata; 2 garlic cloves; 1 handful basil; 40 g Pecorino; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Strascinati al Pomodoro hails from the mountainous region of Basilicata, where its straightforward preparations mirror the rustic charm of the landscape. Traditionally enjoyed as a comforting meal on quieter days, it embodies the essence of Southern Italian home cooking. The dish captures the simplicity of local ingredients, bringing to the table an honest expression of Basilicata’s culinary philosophy.

Expect a harmonious balance of flavors: the sweet richness of tomato passata, the gentle bite of garlic, and the fragrant lift of fresh basil. Pecorino adds a savory depth, while the olive oil ties everything together with a silky finish. Each bite encapsulates the sunlit warmth of the region, leaving a lingering taste of genuine Italian hospitality.

Ingredients

400 gstrascinati
500 gtomato passata
2garlic cloves
1 handfulbasil
40 gPecorino
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the strascinati as it cooks, enhancing its flavor.
While the water is heating, prepare the sauce. In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add 2 peeled and lightly crushed garlic cloves to the pan. Cook the garlic until it becomes fragrant and just begins to turn golden, which will infuse the oil with flavor.
Pour 500 g of tomato passata into the pan with the garlic. Stir well to combine, and let the sauce simmer gently. As it cooks, taste and adjust the seasoning with fine sea salt. The sauce should become slightly thicker and deepen in color.
Once the water is boiling, add 400 g of strascinati to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining the pasta.
Remove the garlic cloves from the sauce and discard them. Add the drained pasta to the pan with the sauce. Toss the pasta and sauce together, adding a splash of the reserved pasta water to loosen the mixture and help the sauce adhere to the pasta.
Tear a handful of fresh basil leaves and scatter them over the pasta. Toss everything together gently, allowing the basil to wilt slightly and release its aroma.
Grate 40 g of Pecorino cheese over the pasta, tossing again to combine. The cheese should melt into the sauce, adding a savory depth. Serve the Strascinati al Pomodoro hot, ensuring each plate has an even coating of sauce and a sprinkle of cheese.