Bigoli in Cassopipa

Ingredients

• 400g (14 oz) thick spaghetti noodles 400g (14 oz) thick spaghetti noodles
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 80g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes to the saucepan. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low and simmer the sauce for about 20 minutes, stirring occasionally, until it thickens.
5. 5.
   Add the cooked spaghetti noodles to the saucepan and toss until they are well coated with the sauce.
6. 6.
   Serve the Bigoli in Cassopipa hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Spaghetti noodles — Cook the noodles until al dente to ensure they have a slightly firm texture, which pairs well with the thick tomato sauce.

Tips & Tricks

• For a spicier version, increase the amount of red pepper flakes according to your preference.
• Add a splash of red wine to the sauce for an extra depth of flavor.
• Top the dish with a drizzle of extra virgin olive oil before serving for added richness.

Serving advice

Serve the Bigoli in Cassopipa as a main course accompanied by a fresh green salad and crusty Italian bread.

Presentation advice

Garnish each plate with a sprinkle of grated Parmesan cheese and a few fresh basil leaves to add a pop of color and enhance the visual appeal.