Spaghetti alla ' Turiddu’

Spaghetti with Turiddu. A simple dish, cheap, quick and tasty for us is the classic Sicilian pasta from spaghetti fast. The name is a tribute to the character of ' Turiddu’ in Mascagni's Cavalleria Rusticana. The preparation takes really just a moment, and the ingredients are very few, but it is essential to have a good oregano, fragrant. For the rest only serve tomatoes into large pieces, oil, pepper if you like, some black olives and you're done. The pasta Turiddu is ideal for unexpected guests, also numerous, or for a midnight spaghetti. I put the cheese, in preference to a Sicilian pecorino canestrato Dop, because they are dependent, but it's a dish that is born without the grated cheese as a condiment. I'm used, if you love the sauce with olives, try the recipe, very Roman and spicy, of pasta alla Puttanesca.

PASTA ALLA TURIDDU (easy recipe Sicilian)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 400 g spaghetti
  • 600 grams of tomato chunks
  • 150 grams of black olives in brine
  • extra virgin olive oil, just enough
  • Salt, just enough
  • a pinch of cayenne pepper
  • a heaped teaspoon of dried oregano
  • a few leaves of fresh oregano
  • grated pecorino Dop, just enough

PROCEEDINGS

Spaghetti with Turiddu

The fast pasta Turiddu prepares the exact time of the pasta cooking. Boil salted water and meanwhile prepare the sauce. In a frying pan with a drizzle of extra virgin olive oil, to heat and add the red pepper, the chunks of tomato and salt.

Cook for five minutes and meanwhile denocciolare and cut into slices olives; add them to the sauce and simmer a few minutes. Cook spaghetti and drain them al dente, keeping aside half a glass of cooking water to thicken the dough.

Pour the spaghetti in the pan with the sauce and Turiddu, high heat, stir if necessary using a little of the cooking water. Fire off, add plenty of oregano and, If you like, grated pecorino. Serve the pasta immediately to Turiddu, Enjoy your meal!

THE PAIRING: Recommend a Ciro’ Rosso Doc (100% Gaglioppo) for softness, medium body and subtle notes of spices that go hand in hand with plenty of oregano, baked olives and red sauce.

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15 comments

Carmen July 6, 2014 at 12:03

Hello! I would like to know but in this recipe the garlic nn you want? Congratulations for your recipes!

Reply
Sicilians creative in the kitchen July 6, 2014 at 17:18

Hi Carmen, Welcome! No garlic wouldn't take it but if you like to put it as well, everyone has different tastes! Thank you very much, hope to see you again here soon! ADA

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Maurizia LeRicette White shaft February 17, 2014 at 05:35

ADA….. I get hungry just thinking ….. at sight…. simple dishes and with excellent raw materials are always the best!
Bye
Maurizia

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Sicilians creative in the kitchen February 17, 2014 at 10:31

Hello Maurizio! With this dish I grew up, black olives ' "cunzate"’ Sicily, piccantine, make it special! Good week!

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Maurizio January 16, 2014 at 22:09

Ciro’ ?!??! HA HA HA I think it's a joke no??? If we must make a contrast so we put a muller thurgau or a lambrusco rose '…Otherwise give to Caesar what belongs to Caesar…Sicilian dish, Sicilian wine! What does it mean to the South… that a Molise is the same thing as a Calabrian or Sicilian is the same thing as an abruzzese??? MAh!?!

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Sicilians creative in the kitchen January 16, 2014 at 22:30

Hello Maurizio, Welcome, Although I find your tone rather unhelpful. We recommend this wine to match each dish with our taste exquisitely subjective, without pretensions of perfection. I don't understand what do you mean, ' what do you mean of the South '. We recommended a Ciro ' because the dish is southern, but because we believe it goes well, like dozens of other wines of the South or less, in this dish. We suggested a Sicilian wine in order not to make a discounted combination. In my opinion Muller Thurgau is too fruity and floral for a spicy and acidic dish like this, the Lambrusco rosato might even go, but it is a matter of taste as I said before. Feel free to combine your favorite wine.

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Maurizio February 17, 2014 at 11:09

Hello
Thank you for your kind attention put to me. My tone would not at all be “rude” and rereading it still doesn't appear that. Indeed I keep, as specified earlier to smile. The point, in my opinion, is that a Calabrian wine for a Sicilian dish that seems a little out of place (always and rightly so considering that the choice and personal taste nobody ever can syndicate). For any technical research on the correct matching I refer you to the link below, which summarily sets out the various methods used by the associations of Italian Sommeliers but they summarily concludes that pairing so local saying “It is usually always do what it does best, or combine with traditional wines produced in the same area”.

Taken from: http://www.alimentipedia.it/abbinamenti-vino-cibo.html
Copyright © Alimentipedia.it

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Sicilians creative in the kitchen February 17, 2014 at 11:56

Hello Maurizio. A plate of a territory must not necessarily pairing a wine with the same territory. This is a thesis also allowed Ais experts and is the principle underpinning the wine lists of restaurants, ranging across all regions and abroad with its dishes. Of the rest, you say well you: on the choice and personal taste nobody ever can syndicate. And we, In fact, We suggest and recommend. Thanks, ADA

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Jodi Hall May 24, 2013 at 06:33

Why can’t we get the measurements in American weights and measures? ??

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Sicilians creative in the kitchen May 24, 2013 at 11:04

You are right, I know that the measures and weights system is different. Unfortunately translator doesn't change weight and measures, so I can only, Everytime you ask me, try to answer to you making the change. But I'm not so good in mathematic, I have to confess…

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Adele May 23, 2013 at 15:22

Great dish…then the combination of our Cirò is fabulous !

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Sicilians creative in the kitchen May 23, 2013 at 15:53

"Si, the Cirò wine is gorgeous, scented…is southern!!!! A hug to Adele

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Irfan Malik May 23, 2013 at 12:46

very good and fragrant!!!! I'm going to prepare it since, today , I'm at home I!!!

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Lisa May 16, 2013 at 21:44

Very good and easy to prepare! We ate for dinner tonight! Thanks!

Reply
Sicilians creative in the kitchen May 16, 2013 at 23:41

Hi Lisa!!! I'm glad! The picture is horrible, tomorrow going to redo the paste and replace, but thanks for your appreciation! Ada Kisses

Reply

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