Sagne Torte with Tomato Sauce Recipe from Puglia.

Name: Sagne Torte with Tomato Sauce Recipe from Puglia.
Prep time: 20 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 400 g sagne torte pasta; 1 kg ripe tomatoes; 2-3 garlic cloves; 1 handful fresh basil leaves; 3-4 tablespoon extra virgin olive oil; salt; freshly ground black pepper; strong ricotta

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5.0

96 reviews

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Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
511 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Sagne Torte with Tomato Sauce Recipe from Puglia.

Daisy Meyer

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Sagne torte with tomato sauce and strong ricotta is a simple but delicious typical Sunday lunch recipe from Salento, Puglia in Southern Italy. The pasta is a twisted flour and water tagliatelle and the sauce usually made with fresh tomatoes or passata. You can use other types of pasta, of course!

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Ingredients

Servings

400 g sagne torte pasta (14oz) you can also use other long pasta like long fusilli, tagliatelle or busiate
1 kg ripe tomatoes (2lbs) or passata. I used half and half (tomatoes + passata)
2-3 garlic cloves peeled
1 handful fresh basil leaves
3-4 tablespoon extra virgin olive oil.
salt for pasta and to taste
freshly ground black pepper. to taste
strong ricotta as required. I used ricotta Marzotica. You can use ricotta salata or pecorino

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Instructions

Prepare the ingredients

Blanch the fresh tomatoes in hot water and then remove the peel and seeds, leaving only the pulp. Cut the pulp into pieces. Peel the garlic cloves and wash the basil.

Make the sauce

Put the extra virgin olive oil in a deep frying pan or skillet with the garlic and fry for a couple of minutes at most until the garlic softens slightly. Then add the pieces of peeled fresh tomato. Cook until the tomatoes soften and then add the passata if you are using both. Add 4-5 basil leaves torn into pieces and a little salt. Continue cooking the sauce for about 15 minutes over a low-medium heat, giving the tomatoes time to soften and form a sauce.

Finish the dish

In the meantime, put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Homemade pasta will cook a lot more quickly than dried.
When the pasta is ready drain it and add to the tomato sauce. Mix everything together well and cook together for another minute. Some people add some of the ricotta to the pasta and sauce while it’s still in the pan. I added it after plating. Serve immediately with more grated ricotta and freshly ground black

Notes

This recipe can be made with other types of pasta such as tagliatelle, long fusilli or busiate. The tomato sauce can be made with just fresh tomatoes, just passata or a mixture of both as I did.

Nutrition Information

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Calories 511kcal (26%) Carbohydrates 85g (28%) Protein 15g (30%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 19mg (1%) Potassium 823mg (24%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 2109IU (42%) Vitamin C 35mg (39%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 511 kcal

% Daily Value*

Calories	511kcal	26%
Carbohydrates	85g	28%
Protein	15g	30%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	19mg	1%
Potassium	823mg	18%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	2109IU	42%
Vitamin C	35mg	39%
Calcium	50mg	5%
Iron	2mg	11%