Sagne 'ncannulate al pomodoro
Handmade pasta with tomato sauce
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Sagne 'ncannulate is a traditional pasta shape originating from the Salento region of Puglia, Italy. Its history is deeply intertwined with the region's agricultural past and the ingenuity of its people in creating simple yet satisfying dishes from readily available ingredients. The name itself, 'ncannulate,' refers to the pasta's twisted or curled shape, achieved through traditional hand-rolling techniques. Pasta making in Puglia has ancient roots, and this dish reflects the resourcefulness of using durum wheat semola, a staple crop, to create a nourishing meal. Tomato sauce, a relatively later addition compared to the pasta itself, became integrated into Southern Italian cuisine as tomatoes gained popularity.
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Sagne 'ncannulate al Pomodoro is more than just a meal; it's a symbol of Pugliese culinary heritage and a testament to the region's traditions of simple, homemade food, often enjoyed during family gatherings and festive occasions.
Family Meal
This dish is frequently prepared and enjoyed during family lunches or dinners, reinforcing bonds and creating shared memories. The act of making the pasta by hand is often a family affair, passed down through generations.
Celebration Food
Sagne 'ncannulate al Pomodoro is often served during local festivals and celebrations in Puglia, showcasing regional pride and culinary traditions. It is a dish that embodies the warmth and hospitality of the region.
Regional Identity
The dish is strongly associated with the Salento region of Puglia. While tomato sauce is widespread in Italian cuisine, the specific pasta shape and the simple, rustic preparation are hallmarks of the area.
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Sagne 'ncannulate al Pomodoro offers a rustic and comforting flavor profile centered on the fresh taste of tomatoes and the hearty texture of homemade pasta.
The primary flavor comes from the simple yet vibrant tomato sauce. The sauce typically involves ripe tomatoes (fresh or canned), garlic, olive oil, basil, and sometimes a pinch of chili flakes for a subtle kick. The quality of the tomatoes is crucial, as they provide the dish's sweetness and acidity. The sagne 'ncannulate pasta itself has a slightly nutty flavor due to the durum wheat semola. Its ridged and twisted shape allows it to hold the sauce exceptionally well, ensuring each bite is flavorful. A sprinkle of grated Pecorino Romano cheese adds a salty and savory dimension.
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Tomato Quality
Use high-quality, ripe tomatoes (San Marzano are excellent if available) for the sauce. If using canned tomatoes, opt for whole peeled tomatoes and crush them by hand for a richer flavor.
Pasta Texture
When making the pasta, ensure the dough is well-kneaded and rested to achieve a smooth and elastic texture. Roll the pasta thinly but not too thin, so it retains its shape and a pleasant chewiness when cooked.
Slow Cook the Sauce
Allow the tomato sauce to simmer slowly for at least an hour to develop a deeper, more complex flavor. This slow cooking process allows the tomatoes to release their natural sweetness and the flavors to meld together beautifully.
Fresh Herbs
Use plenty of fresh basil, added at the end of the cooking process, to impart a vibrant aroma and flavor to the dish. A few fresh oregano leaves can also add a lovely touch.
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