Sagne Torte with Tomato Sauce Recipe from Puglia.
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Calories
511 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sagne Torte with Tomato Sauce Recipe from Puglia.
Description
Sagne Torte with Tomato Sauce from Puglia cooks the pasta to al dente and prepares a sauce by sautéing peeled garlic cloves in extra virgin olive oil, then adding peeled and seeded fresh tomatoes along with passata if desired. Fresh basil leaves are torn and stirred into the sauce during cooking, which is finished with salt and freshly ground black pepper.
The sauce gently simmers until the tomatoes soften and form a cohesive base, which coats the pasta. The cooking lets the garlic mellow and the tomato flavor brighten with a mildly herbaceous lift from basil. The use of both fresh tomatoes and passata imparts depth and a balance of texture in the sauce.
This hearty yet light pasta can be topped with ricotta cheese, ricotta salata, or pecorino to add creaminess and savory sharpness. It serves as a satisfying meal that celebrates simple high-quality ingredients typical of southern Italian cooking.
The notes mention substituting pasta types such as tagliatelle or long fusilli and that the sauce can be adjusted by using only fresh tomatoes, only passata, or a combination depending on availability and preference.
Ingredients
- 400 g sagne torte pasta (14oz) you can also use other long pasta like long fusilli, tagliatelle or busiate
- 1 kg tomatoes 2lbs) or passata. I used half and half (tomatoes + passata, ripe
- 2-3 garlic peeled, cloves
- 1 handful basil fresh leaves
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste, freshly ground
- ricotta cheese as required. I used ricotta Marzotica. You can use ricotta salata or pecorino, strong
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
- You can substitute sagne torte with tagliatelle, long fusilli, or busiate pasta as alternatives.
- The tomato sauce can be prepared using solely fresh tomatoes, passata, or a combination of both according to taste or availability.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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