Spaghetti alla bersagliera: the recipe for a delicious dish, ready in minutes

THE spaghetti with bersagliera are a variant of pasta with garlic, oil and chilli in the red version: they are part of the tradition of poor dishes based on chilli, but in this case the sauce is made with the tomato puree. It’s about a really easy recipesuitable for all those times when you don’t know what to cook or when you have little time: with yourself 5 ingredients – pasta, tomato, chilli, garlic and oil – you will create a tasty and nutritious dish, suitable for those who like strong flavors. Usually spaghetti is used to make pasta, or a long format, but nothing prevents you from reproducing this dish with penne or rigatoni.

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How to make spaghetti alla bersagliera

Put a saucepan with plenty of water on the fire, adding salt. Meanwhile peel the garlic, crush it lightly with the back of the knife; or, if you prefer a less intense flavor, extract the garlic germ, that is, the innermost part. Put a tablespoon of oil in a large skillet and lightly sauté the garlic, being careful not to burn it. Lightly brown the garlic, chop the chilli into rings, remove the seeds if you prefer less spiciness, and add it to the pan, frying it for 1-2 minutes.

Add the spoonful of tomato puree and let melt in the oil; if you prefer a creamier variant, you can add a spoonful or two of mashed potatoes, or a glass of water. When the water boils, add the pasta and cook it according to the instructions on the package. Cook the sauce for 3-4 minutes, adding salt to taste.

Drain the al dente pasta and return it to the pot with 1-2 tablespoons of the cooking water, stirring; add fresh basil leaves to taste. Your spaghetti alla bersagliera are ready to be served.

storage

You can keep the spaghetti alla bersagliera in the refrigerator: if there are any leftovers, you can use them to make a pasta omelette, just to avoid waste.