Don’t be afraid, you just do not want to over salt, you are adding cheese at the end. Remember, there is salt in the canning liquid and the tomatoes. Stir to mix giving a taste.add salt at this point just in case you need to. Bring to a boil and then add the peas and their liquid. Now add the tomatoes to the onions, BUT, make sure they are soft, if not, let them cook longer. Drain and keep the pasta loosely covered. While this is all happening cook the broken Spaghetti according to the package directions till just al dente. About 1/2 way thru, add the 1/8 cup of water to the pan. of Olive Oil, Extra Virgin will add more flavor, up to you…then add the onions and the oregano and let them saute’ for a good 10 minutes. BROKEN SPAGHETTI OR FIDEOS (ALREADY BROKEN SPAGHETTI IN A BOX.AWESOME!) You will like what you me here for sure.ġ CAN POMODORINI OR 1 CUP OF CRUSHED ITALIAN/SAN MARZANO TOMATOESĨ OZ. So there you have it…reasons why I make this dish the way I do.Nods to it’s roots, to my family’s heritage recipe and just a bit of making it A FOOD OBSESSION’S. Mom used Tomato sauce or some crushed Italian plums (again back in the Stone Age 1960’s, San Marzano Tomatoes were something you HAD to get in Italy, they were really not imported here like they are now).but I use something slightly different, in fact it’s a very Napoletana addition to the canned tomato family and used very often, it’s the POMODORINI, or the cherry tomatoes that you can get here now imported from Southern Italy. Well this dish is more aromatic with the spicy notes from black pepper. Black pepper.AHA! you say! Finally, Battaglia cooks without Peperoncino. the onions (see, no garlic, stop thinking that EVERY dish that’s Italian needs or uses garlic.I love garlic.but it’s not in all our food, never way) which cook till sweet and soft, it gives the flavor. Feel free to use the canned peas of your choice, there’s lots of great organic varieties out there now too. the peas and their canned liquid, I use, as Mom did, LeSueur Peas. The massive flavor comes from a few places. There is no Olive Gardening (my term for too many ingredients in a an Italian dish) here. I don’t think I can stress enough that most Italian dishes except a few elaborate ones, but the majority of them rely on not a very big ingredient list. The dish that came down to me via Grandma Scaramuzzi (from Naples) and my Mom, (from Staten Island, NYC) is a dish of broken spaghetti, onions, tomato, olive oil, pinch of oregano, and black pepper finished with pecorino. It was just not available until much more recently.) So for the families that added the cured pork it most likely was chopped sopressata or prosciutto rind. (unless you are a new immigrant from Italy there’s no way that back in 1940 any Italian household in America was using pancetta except for maybe a select few that cured their own varieties. In Italy, or Naples the dish is somewhat different and many Italian-Americans adhere to that style which is tubettini mixed with peas that have been cooked with lots of diced onion in olive oil. The dish as I make it uses a can of peas and it’s liquid…REALLY? DID HE JUST SAY THAT? yes, yes I did. It’s a dish from Naples called PASTA E PISELLI, known in Italian-American speak as BASTA BAZEELS. Also, depending on whether you want your soup to be thicker or juicy, you may increase or decrease the amount of water or broth.In this blog we go back to my mother’s kitchen (get used to it) and recreate a soup that I make in my own kitchen quite frequently.You may add any vegetable you want: mushrooms, peas, broccoli, cauliflower and so on.Remove from the heat and sprinkle with chopped parsley or other herbs. Add the pasta, stir and cook for as long as their packaging says. Then add hot water or vegetable broth to the food and let it boil. Add the chopped tomatoes KYKNOS and the passata KYKNOS as well, season and let them cook for about 12-15 minutes. Heat a little olive oil in a wide pot and sauté the onion and then the garlic (if you decide to put) and pepper. ½ bunch of fresh parsley (finely chopped) 500g Passata KYKNOS (slightly concentrated tomato juice)
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