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It’s a choreography of gestures that starts with a good splash of olive oil in the pan and ends with a fork in your hand. It’s a symphony made of foaming water and bubbling sauce. It’s a ritual of nourishment in it broadest sense. Our idea of "dinner with friends" consists of cooking pasta together, sipping a glass of wine while #spaghetti is getting "al dente", dreaming of our next summer in Sicily.
- CICCIO SULTANO PASTA TURIDDU KIT
- A pack of Gerardo Di Nola ancient grain pasta
- Two bottles of ready Turiddu sauce (with black olives, capers, anchovies, garlic, onion, wild fennel)
- A jar of ‘muddica’ (grated durum wheat bread, extra virgin olive oil, red Nubia garlic chilli pepper, and oregano)
- A jar of dried chilli
- 100 ml bottle of Tonda Iblea di Sallemi monocultivar extra virgin olive oil
- 18 MINUTES
- Serves 4
- Created by Ciccio Sultano
Ingredients for this recipe (+ some red wines for pairings)
All you need is inside the kit!
Chef Ciccio Sultano has prepared a kit to make Turiddu pasta anywhere and with anyone. The recipe, serving four, is the historical one by Luigi Carnacina. Everyone can make it to their own taste, varying the quantity and type of seasoning.
The name of this dish, spaghetti Turiddu, is a tribute to the character of “Turiddu” in Mascagni’s Cavalleria Rusticana.
Recipe's steps are on the back
You can follow each step easily!
In the kit there are: a pack of Gerardo Di Nola ancient grain pasta; two bottles of ready Turiddu sauce (with black olives, capers, anchovies, garlic, onion, wild fennel); a jar of ‘muddica’ (grated durum wheat bread, extra virgin olive oil, red Nubia garlic chilli pepper, and oregano); a jar of dried chilli and a 100 ml bottle of Tonda Iblea di Sallemi monocultivar extra virgin olive oil.
Warm the Turiddu sauce
Warm the Turiddu sauce, made with tomato puree (from Cherry, Piccadilly and Ramato varieties), wild fennel, green olives, capers and anchovies. Remove from heat. For a more profound flavour, in a deep pan gently sauté three garlic cloves (sliced thinly) in 40mL of extra virgin olive oil.
It's time to roll
Add some rocket leaves and few drops of anchovies extract.
It’s basically the extract of salted anchovies that gets bottled to become Colatura. We would almost compare it to Asian fish sauce in a way that you can utilise it. We use it more sparingly than Extra Virgin Olive oil: a tablespoon will really give you that noticeable flavour in this dressing.
The art of cooking pasta al dente
Heat a large pot of salted water over high heat and cook the spaghetti for 10 minutes. Strain the pasta reserving 1 cup of the pasta cooking water.
Pan party!
After cooking the pasta al dente, transfer to a pan, incorporate the sauce, adding peperoncino to taste with a splash of extra virgin olive oil.
Check the consistency of the pasta and, if necessary, adjust the cooking water.
Add complexity
Serve on a plate tossed with a generous handful of toasted seasoned breadcrumbs. If the diners desire more peperoncino (or breadcrumbs), feel free to add it on top of each dish.
There we go!
Pasta Turiddu should be enjoyed “all’Italiana”, by twirling the pasta in the sauce and delicately raising the pasta by the mouthful in order to enjoy the tactile consistency of the pasta and the acoustic of the dish, granted down to the divine crunchiness of the breadcrumbs, a musicality that fills us of life and an image to Luigi Carnacina, the inventor of the recipe.
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