La Pasta Di Casamicciola Donkey House Pasta

Experience the rustic charm of southern Italy with La Pasta Di Casamicciola Donkey House Pasta, a flavorful dish inspired by the vibrant cuisine of Ischia. This recipe brings together the robust flavors of garlic, anchovies, and sun-ripened cherry tomatoes, paired with briny capers and black olives to create a bold, Mediterranean sauce. Tossed with perfectly al dente spaghetti and finished with fragrant basil and a dusting of Pecorino Romano, this dish is a symphony of savory and herbaceous notes. Ready in just 40 minutes, it’s an ideal choice for a comforting weeknight dinner or an elegant meal to impress guests. Serve it with a drizzle of high-quality olive oil and enjoy an authentic taste of the Amalfi Coast in every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Spaghetti
• 300 g Cherry tomatoes
• 4 tbsp Olive oil
• 3 Garlic cloves
• 2 tsp Fresh oregano
• 1 tsp Crushed red pepper flakes
• 3 Anchovy fillets
• 2 tbsp Capers
• 100 g Black olives (preferably Gaeta or Kalamata)
• 8 Fresh basil leaves
• 50 g Grated Pecorino Romano cheese
• 1 tsp Salt
• 1 tsp Pepper

Directions

Step 1

Bring a large pot of salted water to a boil for the spaghetti.

Step 2

While the water is heating, slice the cherry tomatoes in half and set aside. Mince the garlic cloves and roughly chop the fresh oregano, anchovy fillets, and basil leaves.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Step 4

Stir in the anchovy fillets, pressing them with the back of a wooden spoon to dissolve them into the oil.

Step 5

Add the cherry tomatoes, fresh oregano, and crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the tomatoes begin to break down and create a sauce.

Step 6

Stir in the capers and black olives. Season with salt and pepper, then lower the heat to keep the sauce warm.

Step 7

Add the spaghetti to the boiling water and cook according to the package instructions, until al dente.

Step 8

Once the spaghetti is cooked, reserve 1 cup of the pasta water and then drain the spaghetti.

Step 9

Add the spaghetti to the skillet with the sauce, tossing to combine. Use the reserved pasta water, a little at a time, to loosen the sauce if necessary.

Step 10

Add the fresh basil leaves and toss the pasta gently to evenly distribute the flavors.

Step 11

Serve hot, garnished with grated Pecorino Romano cheese and an extra drizzle of olive oil if desired.

Nutrition Facts

Serving size	(1350.4g)

Amount per serving	% Daily Value*
Calories	1793.7

Total Fat 96.0g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 77mg	0%
Sodium 7275.1mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 28.4g	0%
Total Sugars 11.7g
Protein 74.3g	0%

Vitamin D 240IU	0%
Calcium 1430.3mg	0%
Iron 28.9mg	0%
Potassium 2642.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 16.4%

Carbs: 35.7%