Montenegrin-style Scialatielli alla Sorrentina

Ingredients

In this Montenegrin adaptation, the traditional Italian scialatielli pasta is used as the base, but the sauce is modified to incorporate Montenegrin flavors. The original dish typically uses Italian cheeses like mozzarella or Parmesan, but in this version, Montenegrin cheese such as Njeguški sir or Pljevaljski sir is used to add a unique and local twist. Additionally, the cooking techniques and seasonings are adjusted to align with Montenegrin culinary traditions. We alse have the original recipe for Scialatielli alla Sorrentina, so you can check it out.

• 400g (14 oz) scialatielli pasta 400g (14 oz) scialatielli pasta
• 500g (1.1 lb) ripe Montenegrin tomatoes, diced 500g (1.1 lb) ripe Montenegrin tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh oregano leaves, chopped 1/4 cup fresh oregano leaves, chopped
• 200g (7 oz) Montenegrin cheese (Njeguški sir or Pljevaljski sir), grated 200g (7 oz) Montenegrin cheese (Njeguški sir or Pljevaljski sir), grated
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the scialatielli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the diced tomatoes to the pan and cook for about 10 minutes, until they start to break down and release their juices.
4. 4.
   Stir in the chopped basil and oregano, and season with salt and pepper to taste. Simmer the sauce for an additional 5 minutes.
5. 5.
   Add the cooked scialatielli pasta to the pan and toss until well coated in the tomato sauce.
6. 6.
   Remove from heat and sprinkle the grated Montenegrin cheese over the pasta.
7. 7.
   Cover the pan for a few minutes to allow the cheese to melt.
8. 8.
   Serve the Montenegrin-style Scialatielli alla Sorrentina hot, garnished with additional fresh basil leaves if desired.

Treat your ingredients with care...

• Montenegrin cheese — If you can't find Njeguški sir or Pljevaljski sir, you can substitute it with a similar hard cheese like Pecorino Romano or Parmesan.
• Scialatielli pasta — If scialatielli pasta is not available, you can use fettuccine or tagliatelle as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the tomato sauce.
• To enhance the flavors, drizzle some extra virgin olive oil over the finished dish before serving.
• Serve the Montenegrin-style Scialatielli alla Sorrentina with a side of fresh Montenegrin salad for a complete meal.

Serving advice

Serve the Montenegrin-style Scialatielli alla Sorrentina as a main course, accompanied by a side of crusty bread to soak up the delicious tomato sauce.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped basil leaves and a drizzle of olive oil for an appetizing presentation.