Vermicelli al sugo del settecento

Name: Vermicelli al sugo del settecento (Vermicelli with sweet-and-sour tomato sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tsp sugar; 350 g/12 oz vermicelli or spaghettini (thin spaghetti); ½ tsp crushed dried chillies; ½ tsp ground cinnamon, or more, according to taste; 350 g/12 oz vermicelli or spaghettini (thin spaghetti); 100 g/3½ oz Parmesan cheese, grated; 2 garlic cloves, lightly crushed; 125 ml/4 fl oz/½ cup extra virgin olive oil; plain tomato sauce made with 1 kg/2 lb 4 oz tomatoes; plain tomato sauce made with 1 kg/2 lb 4 oz tomatoes

Vermicelli with sweet-and-sour tomato sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is an eighteenth-century recipe from the book Il Cuoco Galante by Vincenzo Corrado. Corrado gathered a great number of recipes, which I have always found very inspirational. This recipe is one of the first to combine pasta with the newly popular tomato.

Ingredients

plain tomato sauce made with 1 kg/2 lb 4 oz tomatoes

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

At least 1 hour before you want to eat, put the tomato sauce into a large serving bowl and add the oil, garlic, spices and sugar. This will allow time for the flavours to blend.

Preheat the oven to 120°C/250°F/gas mark ½. Put the bowl with the sauce into the oven to warm throug