Santa Margherita…it’s Spaghetti Margherita!!

Spaghetti… the world’s favorite pasta! The love of pasta, especially spaghetti, needs no intro… however, an introduction to my Margherita-style spaghetti does! So, as part of my special contribution for the upcoming event, Authentic Italian Table: A Celebration of Pasta, Italy’s gift to the world, I’m sharing my recipe below for Margherita-inspired spaghetti. If you’ve ever had Margherita pizza, and like it, then you’ll LOVE this pasta dish, too.

This recipe makes approximately 6 servings (depending on how hungry everyone is).

Get ready! In addition to about a pound of spaghetti (16oz package) you will need:

  • 1 cup fresh sweet basil, chopped; and few extra sprigs for garnish
  • 6 0unces fresh Mozzarella cubed into 1/4 inch squares
  • 1/2 cup finely grated Parmesan
  • Bay leaf…2 or 3 dried bay leaves
  • 1/4 cup Italian parsley, finely chopped
  • 3 garlic cloves chopped extra fine
  • 1/2 cup olive oil
  • 1 lb. cherry tomatoes, cut in halves (I use approximately 1.5lbs… I like lots of tomatoes)
  • 2 tsp. pepperoncino (crushed red pepper)
  • Touch of salt, as needed
  1. Prepare spaghetti adding a few dried bay leaves in water while cooking. Bay leaf adds a slight sweet herbal taste to your pasta. I’m pretty sure you will like it! Plus, bay leaves simmering in boiling water generate a lovely scent.
  2. Meanwhile, in a large sauté pan begin sautéing garlic under low to medium heat until fragrant (approximately 2 minutes), then add tomatoes with a touch of salt and pepperoncino. Cover and cook for about 8 minutes. Try not to overcook the tomatoes. At this point, add pasta. (Note: I prep spaghetti “al dente”, since the pasta is going to cook an additional 3 minutes under low heat.)
  3. Right before you’re ready to serve, pour spaghetti into large serving bowl folding in diced fresh mozzarella, grated parmesan cheese, and chopped basil. Finally, garnish pasta with a few whole basil sprigs then dust top of the dish with finely chopped Italian parsley.

An optional thought: since it has always been in my nature to jazz things up a little bit, I do add extra pepperoncino. By now, everyone knows I love my cuisine on the spicier side!

Important to note, for Italians…WINE is very much considered a “food” category too! That being said, I just had to complete my food-and-wine experience with an Italian Pinot Grigio, and of course it comes from Santa Margherita.

There you have it — Spaghetti Margherita paired with Pinot Grigio from Santa Margherita. Salute y Buon Appetito!

 

Santa Maria…No, It’s Santa Margherita Pinot Grigio & Spaghetti Margherita!

 

P.S. This post is entered in the Pasta Blogger Competition Houston 2018. Try to follow all the fabulous food posts via Facebook, Instagram, and Twitter: #TrueItalianTaste

Please join us for:

Authentic Italian Table: A Celebration of Pasta, Italy’s gift to the world!

Sunday, May 20, 2018

 2 – 5 p.m.

Bayou City Event Center

9401 Knight Road

Houston, Texas 77045

$35 per person

Click here for event registration information:

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