Looking for a quick and flavorful Italian pasta dish? Spaghetti alla Zingara is an excellent choice. This dish can be prepared in minutes, making it ideal for a fast weeknight dinner. You can even prepare the sauce ahead of time and simply toss it with the pasta when you're ready to serve.
Origins and Variations
The exact origin of Spaghetti alla Zingara is debated, with some claiming it originated in Veneto and others in Calabria. One intriguing story dates back to 1725 when a cook for Cardinal Marco Cornelio Bentivoglio, attempting to salvage a cooking mishap, created a sauce similar to what we know today. Faced with a shortage of filling for cappelletti, she ingeniously used leftover pasta and improvised a sauce.
Spaghetti alla Zingara is often compared to Pasta alla Puttanesca, but it stands out with the addition of tuna, anchovies, cherry tomatoes, olives, and capers, creating a unique flavor profile. In Calabria, it's common to add chili and fresh basil for an extra kick.
Ingredients
Here's what you'll need to create this delightful dish:
- Spaghetti (400g)
- Black olives (35g, pitted)
- Green olives (35g, pitted)
- Tuna in oil (160g, drained)
- Capers in vinegar (10g)
- Anchovies in oil (20g)
- Tomato sauce (40g)
- Olive oil (q.b.)
- Salt (q.b.)
- Garlic (q.b.)
- Chili (optional)
- Fresh basil
For a richer flavor, consider adding ingredients like:
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- Garlic cloves
- Red pepper flakes
- Fresh parsley
- Grated Pecorino Romano cheese
You can customize this dish by:
- Choosing your preferred type of tuna, such as tuna flavored with chili.
- Adding anchovies to melt in the oil with the garlic for a more intense flavor.
- Using peperoncino for a spicy kick, as is traditional in Calabria.
Step-by-Step Instructions
- Prepare the Ingredients:
- Slice the pitted black and green olives into rounds.
- Drain the tuna from its oil. You can use tuna in brine if preferred.
- If using whole capers, rinse and chop them finely if you prefer smaller pieces.
- Sauté the Aromatics:
- In a large pan or skillet, heat a drizzle of olive oil over low heat.
- Add a clove of garlic and sauté until golden, careful not to burn it.
- Add the anchovies and stir until they dissolve into the oil.
- Build the Sauce:
- Add the sliced olives, drained tuna, and capers to the pan. Stir to combine.
- Add the tomato sauce and a pinch of chili, if desired.
- Simmer the sauce for about 5 minutes, stirring occasionally.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, according to package directions.
- Combine and Serve:
- A few minutes before the pasta is done, transfer it to the pan with the sauce, along with a ladle or two of the pasta water.
- Continue cooking, stirring frequently, until the pasta is coated in the sauce and the sauce has thickened slightly.
- Remove from heat and stir in fresh basil leaves.
- Serve immediately.
Tips for the Perfect Spaghetti alla Zingara
- Don't overcook the tuna: Add the tuna towards the end of the sauce preparation to keep it tender.
- Use quality ingredients: The better the ingredients, the better the flavor of the dish.
- Salt the pasta water: This is crucial for seasoning the pasta from the inside out.
- Reserve pasta water: The starchy water helps to create a creamy sauce.
- Adjust to taste: Feel free to adjust the amount of chili, garlic, or other ingredients to suit your preferences.
- Fresh Herbs: Fresh basil is a must for this recipe, adding a burst of freshness.
- Add the pasta to the sauce: Instead of putting the sauce on top of the pasta, toss the cooked pasta in the sauce to ensure that it is evenly coated and absorbs the flavors of the sauce.
Variations and Additions
- Spicy: Add a pinch of red pepper flakes or a finely chopped chili to the sauce for extra heat.
- Vegetarian: Omit the tuna and anchovies for a vegetarian version. You can add other vegetables like bell peppers or zucchini.
- Seafood: Add other seafood such as shrimp or mussels for a more substantial dish.
- Cheese: Sprinkle with grated Pecorino Romano cheese before serving for a salty, savory flavor.
Serving and Storage
Serve Spaghetti alla Zingara hot, garnished with fresh basil leaves. It pairs well with a simple side salad and a glass of white wine.
Leftovers can be stored in an airtight container in the refrigerator for up to one day. Reheat gently in a pan or microwave before serving.
Garganelli alla Zingara: A Hearty Romagnolo Twist
Another variation of this flavorful dish features garganelli pasta, a quill-shaped egg pasta typical of Romagna. Garganelli alla Zingara is a hearty, rustic dish often served in trattorias.
Ingredients for Garganelli alla Zingara:
- 500g fresh garganelli pasta
- 200g smoked pancetta, diced
- 1 golden onion, finely chopped
- 200g mixed mushrooms (or button mushrooms), cleaned and sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 400g tomato passata
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Soffritto:
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened.
- Add the diced pancetta and cook until browned and crispy.
- Cook the Vegetables:
- Add the sliced mushrooms and diced bell peppers to the pan.
- Cook until the vegetables are tender.
- Add the Tomato Sauce:
- Pour in the tomato passata and stir to combine.
- Season with salt and pepper.
- Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the sauce has thickened.
- Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil.
- Add the garganelli pasta and cook until al dente, according to package directions.
- Combine and Serve:
- Drain the pasta and add it to the pan with the sauce.
- Toss to coat the pasta evenly.
- Serve immediately, garnished with fresh parsley.
Other Pasta Dishes for a Midnight Feast
If you're planning a "spaghettata di mezzanotte" (midnight spaghetti feast), here are a few more quick and delicious pasta dishes to consider:
Leggi anche: Frittata Napoletana di Spaghetti
- Spaghetti Aglio, Olio e Peperoncino: The classic garlic, oil, and chili pepper spaghetti. Simple, flavorful, and ready in minutes.
- Spaghetti with Zucchini and Lemon: A fresh and light pasta dish perfect for summer.
- Spaghetti with Burrata and Anchovies: Creamy burrata cheese combined with salty anchovies for a burst of flavor.
- Spaghetti alla Puttanesca: A flavorful sauce with olives, capers, tomatoes, and anchovies.
- Spaghetti alla Checca: A simple raw tomato sauce with fresh basil and olive oil.
Leggi anche: Ingredienti Spaghetti San Giuannid