Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Risottos and Pasta Dishes

Pasta alla Sangiovannino

By John, 17 October, 2020
Region
Italy
Description

Spaghetti alla SangiovanninoHere's a colorful, simple, and delicious pasta recipe, traditionally served with spaghetti or other long dried pasta, and never served with cheese.

This old recipe took a while to bring into the 21st Century. It uses air-dried cherry tomatoes, which are much more tender and delicate than sun-dried tomatoes. In the old days in southern Italy, cherry tomatoes would be threaded onto strings and hung to dry as a means of preservation and to contentrate their flavor. Today's tomatoes are bred to be shipped to markets far from where they are grown, and their skins are tougher so they don't dry as well. However, preserved semi-dried cherry tomatoes have the same concentrated flavor, see the Notes below. 

Yield
4 Servings
Preparation time
15 minutes
Ingredients
16 oz Semi-Dried Cherry Tomatoes (See notes)
3 clv Garlic (crushed)
1⁄2 c Olive oil
1 t Crushed Red Pepper Flakes
16 oz Spaghetti
25 Parsley sprig
Instructions
  1. Start cooking the spaghetti.
  2. Heat the oil in a large skillet.
  3. Cut all of the semi-dried tomatoes in half.
  4. Saute the garlic for two minutes, then add the tomatoes and cook for another 5 minutes. Add the pepper flakes and any salt and pepper that you think it needs.
  5. Pick the leaves from the parsley sprigs, but do not chop them.
  6. When the pasta is ready, drain it and add it to the skillet. Toss well to coat with tomatoes and oil, then add the parsley and toss again.
  7. Serve hot. This dish is traditionally not served with grated cheese.
Notes
You can buy semi-dried tomatoes in a can, if you can find them. I got two cans at Lo Adoro Italian Market on Rte 6a in East Sandwich, on Cape Cod: https://www.loadoromarket.com/
Source
Giuliano Bugialli's Foods of Italy

Book traversal links for Pasta alla Sangiovannino

  • Pasta alla Puttanesca
  • Up
  • Pasta alla Turiddu

Explore our content

  • Recipes
    • Baked Goods and Sweets
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes
      • Four Classic Roman Pasta Dishes
      • Fresh Pasta
      • Potato Gnocchi
      • Gnocchi alla Bava
      • Gnocchi con Burro e Salvia
      • Black Venus Rice
      • Paella
      • Apple Risotto
      • Barolo and Porcini Risotto
      • Bell Pepper Risotto
      • Gorgonzola Risotto
      • Mushroom Risotto
      • Pumpkin-Artichoke Risotto
      • Risotto Milanese
      • Risotto with Sausage and Cheese
      • Risotto with Tiny Maine Shrimp
      • Seafood Risotto
      • Farfalle ai Gamberi
      • Gnocchi alla Sorrentina
      • Lasagna alla Bolognese
      • Pasta Aglio e Olio
      • Pasta Bolognese
      • Pasta Cacio e Pepe
      • Pasta Turiddu
      • Pasta ai Capperi
      • Pasta al Caciocavallo
      • Pasta al Rosmarino
      • Pasta all'Amatriciana
      • Pasta all'Amatriciana
      • Pasta all'Arrabbiata
      • Pasta alla Bottarga
      • Pasta alla Busara
      • Pasta alla Carbonara
      • Pasta alla Gricia
      • Pasta alla Marinara
      • Pasta alla Molisana
      • Pasta alla Napoletana
      • Pasta alla Norcina
      • Pasta alla Norma
      • Pasta alla Puttanesca
      • Pasta alla Sangiovannino
      • Pasta alla Turiddu
      • Pasta con i Cavolfiori
      • Pasta con il Cavolo Nero
      • Pasta con le Sarde a Mare
      • Pasta with Black Olive Cream Sauce
      • Pasta with Peas and Shrimp
      • Pasta with Preserved Sardines
      • Pasta with Tuna
      • Pasta with a Lemon Cream Sauce
      • Pasta with a Mussels Ragu
      • Pasta with a Sauce of Uncooked Tomatoes
      • Penne with Pink Vodka Sauce
      • Spaghetti alla Chitarra con le Pallottine
      • Trofie Genovese
      • Black Tagliatelle ai Frutti di Mare
      • Bucatini alla Salsa di Funghi
      • Capelli d'Angeli con Vongole
      • Fettuccini Alfredo, original
      • Fusilli con Funghi
      • Mandilli de Saea
      • Valle d'Aosta Polenta Pasticciata
      • Polenta con Funghi
    • Sauces and Dressings
    • Seasonings and Condiments
  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus

Newest Recipes

  • Neapolitan Beef Braciole
  • Pasta alla Gricia
  • Pasta all'Amatriciana
  • Pasta alla Napoletana
  • Penne with Pink Vodka Sauce
The Foodie Pilgrim
Powered by Drupal