Broken pasta

Name: Broken pasta
Yield: Feeds four
Cuisine: Italy
Ingredients: 400 g (14 oz) spaghettini, linguini or any very thin pasta; 500 g (1 lb) canned roma tomatoes, undrained; 400 g (14 oz) spaghettini, linguini or any very thin pasta; 400 g (14 oz) spaghettini, linguini or any very thin pasta; 2 tbsp capers, rinsed; ½ cup dry white wine; 2 tbsp black olives, stoned and chopped; ½ fresh red chilli, finely chopped; 3 tbsp olive oil; 1 onion, finely chopped; 1 tbsp finely chopped Italian parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 500 ml (18 fl oz) of water; Parmigiano for grating

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

This old southern Italian recipe is the only pasta dish I know that is cooked with its sauce in the same pan. The pasta absorbs the tomato sauce as it cooks, giving it an extraordinary texture and taste.

Ingredients

3 tbsp olive oil
1 onion, finely chopped
400 g (

Europe
Italy
Supper
Pasta
Vegetarian
Mediterranean

Method

Heat oil in a large shallow frying pan, and cook onion until soft. Break pasta in half lengthwise, and add to pan.

Add tomatoes, olives, chilli and capers and stir with a wooden spoon until well mixed. Cover the pan and simmer very gently for 3 minutes.

Remove cover, raise heat and add the wine, stirring well so that the pasta doesn’t stick to the bottom of the pan. Keep cooking