Sagne Ncannulate al Pomodoro Fresco
Handmade pasta with fresh tomato sauce.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Sagne Ncannulate is a traditional pasta shape originating from Puglia, a region in Southern Italy. Pasta making traditions in Puglia have deep roots, influenced by the region's history of agriculture and resourcefulness. The use of simple ingredients like semola flour and water reflects the cucina povera (peasant cooking) philosophy.
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Sagne Ncannulate al Pomodoro Fresco is deeply embedded in the culinary traditions of Puglia and represents the region's emphasis on fresh, seasonal ingredients and simple preparations. It is a dish often prepared at home and enjoyed during family meals, particularly in the summer months when tomatoes are at their peak.
Family Tradition
Making Sagne Ncannulate is often a family affair, with different generations contributing to the process. The skill of shaping the pasta is passed down through families, preserving the tradition.
Seasonal Eating
The dish highlights the importance of using seasonal ingredients, particularly ripe, locally grown tomatoes. This reflects a respect for the natural rhythms of the agricultural landscape.
Cucina Povera
Sagne Ncannulate exemplifies the principles of cucina povera, using simple, readily available ingredients to create a delicious and satisfying meal. It showcases the ingenuity and resourcefulness of Apulian cuisine.
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The dish offers a simple yet vibrant flavor profile dominated by the freshness of ripe tomatoes, complemented by the subtle wheatiness of the homemade pasta and aromatic notes of garlic and basil.
The primary flavor is the sweet and acidic tang of fresh tomatoes, which are typically briefly cooked to retain their bright character. Garlic adds a pungent base note, while fresh basil contributes a sweet, herbaceous aroma. The Sagne Ncannulate pasta itself offers a slightly chewy texture and a mild, wheaty flavor that provides a comforting counterpoint to the vibrant sauce. Olive oil enriches the sauce, adding a subtle fruity note and a smooth, velvety texture. Some variations may include a touch of chili flakes for a subtle heat.
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Pasta Dough Consistency
The pasta dough should be firm but pliable. If it's too dry, add a little more water; if it's too sticky, add a little more semola flour. Allow the dough to rest properly before shaping.
Tomato Quality
Use the freshest, ripest tomatoes available. San Marzano or Roma tomatoes are excellent choices for their sweet flavor and low acidity. Taste the tomatoes before making the sauce and adjust seasonings accordingly.
Gentle Cooking
Avoid overcooking the tomato sauce. The goal is to lightly cook the tomatoes to retain their fresh flavor. Simmering for a short time will help the flavors meld without becoming overly concentrated.
Pasta Water as Sauce
Before draining the pasta, reserve some of the pasta water. This starchy water can be added to the sauce to help it cling to the pasta and create a creamy emulsion.
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