SPAGHETTI ALLA CHITARRA
€3,70 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
|Dimensioni||6 × 6 × 29 cm|
Durum wheat semolina, water
Cut the cherry tomatoes in half and put fry them slowly in a large pan with extra virgin olive oil and a garlic clove (that you will later remove) up to when the tomatoes have softened completely. Turn the flame off and add some Basil leaves. At this point add the drained Spaghetti alla Chitarra to the pan and finish off the cooking by tossing the pasta and tomatoes around in the pan for a couple of minutes, before serving with a sprinkle of Parmesan cheese.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz