Pasta alla vecchia bettola (Old tavern pasta)
- Energy Kcal 411
- Carbohydrates g 74.2
- of which sugars g 10
- Protein g 14.6
- Fats g 5
- of which saturated fat g 2.87
- Fiber g 4.5
- Cholesterol mg 14
- Sodium mg 371
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 60 min
- Serving: 4 people
- Cost: Low
How do you imagine a classic tavern dish? Our answer is: simple, abundant and incredibly appetizing, like pasta alla zozzona! Maybe that's exactly why pasta alla vecchia bettola (old tavern pasta) has earned its name, because it's one of those dishes that makes your mouth water just by smelling it! Fresh cherry tomatoes are the protagonists of this recipe, they are first blended with vodka and then roasted in the oven, to obtain a really rich and particular taste. Despite it appearance, pasta alla vecchia bettola actually requires quite a long time to cook, but the result will be just as we imagined it: simple, abundant and incredibly appetizing!
- Penne Rigate pasta 1 ¾ cup (320 g)
- Datterino tomatoes 5 cups (750 g)
- Liquid cream 2 tbsp (30 g)
- Vodka 1.35 tbsp (20 g)
- Garlic 1 clove
- Yellow onions 1 - 2/3 cup (approx. 50 g)
- Oregano 1 tsp
- Fresh chili pepper 1
- Extra virgin olive oil to taste
- Parsley to taste
- Black pepper to taste
- Fine salt to taste
- Parmigiano Reggiano DOP cheese 3 tbsp (40 g) - grated
How to prepare Pasta alla vecchia bettola (Old tavern pasta)
To prepare pasta alla vecchia bettola (old tavern pasta), first cut the tomatoes in half 1, chop the garlic 2 and cut the onion into small pieces 3.
Take a frying pan suitable for the oven (otherwise you will have to transfer the content into a pan later), and add oil, garlic, onion 4, oregano 5 and chilli pepper 6. Stir and fry for a few minutes over moderate heat.
Now blend with vodka 7 and let it evaporate completely, then add the cherry tomatoes 8, salt, and pepper. Stir and cook for a few minutes over moderate heat 9. At this point, bake in a static oven preheated to 350° (180° C) for 45 minutes.
Bring a pot of salted water to boil and put the pasta in just before the cherry tomatoes are cooked, 10. After the cooking time has elapsed, remove the pan from the oven 11 and transfer the seasoning into a tall, narrow glass, then reduce it to cream with an immersion blender 12.
Put the pan back on the stove, pour in the mixture obtained 13 and add the cream 14. Stir and cook for a few minutes over moderate heat 15.
Drain the pasta al dente and transfer it directly into the pan with the sauce 16, stir and sauté briefly, then add grated Parmesan cheese 17 and stir again. Finally, plate and garnish with plenty of chopped parsley: pasta alla vecchia bettola (old tavern pasta) is ready to be enjoyed 18!