Spaghetti Alla Cabiria

Name: Spaghetti Alla Cabiria
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces pasta, such as Spaghetti Chittara; 3 tablespoons olive oil; 2 yellow peppers, (chopped into ½ inch pieces); 1 clove of garlic, (chopped small); 1 cup tomato puree; ½ teaspoon salt; 3 anchovy filets, (chopped fine); 1 tablespoon capers, (drained); 1 cup mixed olives, (pitted and chopped); 1 sprig of fresh mint leaves; 2 sprigs of fresh basil; 2 tablespoons flat-leaf Italian parsley (chopped)

10 MINPrep Time

50 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This recipe runs deep in my family, and has a really cool story to go along with it. My Nonno Dino produced the movie Le notti di Cabiria, directed by Federico Fellini, which won the Oscar for best foreign film in 1957.

On set, the crew invented this very pasta - and they dubbed it "Spaghetti Alla Cabiria". Nonno Dino made this pasta sauce all the time, and the crew made it to celebrate all of the awards. I'm continuing the tradition and making it to celebrate Oscars night!

Spaghetti Alla Cabiria

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

8 ounces pasta, such as Spaghetti Chittara

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3 tablespoons olive oil

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2 yellow peppers, (chopped into ½ inch pieces)
1 clove of garlic, (chopped small)
1 cup tomato puree
½ teaspoon salt
3 anchovy filets, (chopped fine)

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1 tablespoon capers, (drained)
1 cup mixed olives, (pitted and chopped)

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1 sprig of fresh mint leaves
2 sprigs of fresh basil
2 tablespoons flat-leaf Italian parsley (chopped)

Instructions

Set a large skillet on the stove at medium-high heat. Add the 3 tablespoons of oil. Once the oil is hot, after a minute or two, add the yellow peppers to the pan. Cook for about 5 minutes, stirring occasionally, until slightly browned and softened. Add in the garlic and stir for about 3 minutes until fragrant and very lightly toasted.
Add the tomato sauce, salt, capers, olives, anchovies and 1 cup of water. Stir occasionally until the mixture reaches a boil, and turn the heat down to maintain a gentle simmer. Add the sprigs of mint, basil and chopped parsley. Cover the pan and simmer for 30 to 45 minutes, once the sauce has reduced by about half. Taste and add more salt, if necessary, and discard the mint and basil sprigs.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Once the pasta is cooked, add it to the pan with the tomato sauce. Toss to coat completely. Serve with extra herbs, if desired.

Nutrition

per serving: Calories; 399

Amount/Serving % Daily Value

Carbs: 54 grams
Protein: 10 grams
Fat: 17 grams
Saturated Fat: 2 grams
Cholesterol: 2 milligrams
Sodium: 899 milligrams
Fiber: 5 grams
Sugar: 5 grams
Unsaturated Fat: 14 grams

dairy free

nut free

2 comments

JAMES - May 22

★★★★★

★★★★★

So Freaking Good Giada!!!
Nisa Andersson - Jun 09

Hi! Can you use Anchovy paste instead of filets? How much paste should I use?