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Pasta alla paolina

by Adriana Sicilè
Pasta alla paolina
This recipe is very old, also called pasta alla paulòta, it comes from the monastery of San Francesco di Paola in Palermo. There are many variations but the element that unites them all is the use of cinnamon and cloves, without which one can not speak of "pasta alla paolina".

600gr of caserecce or fusilli 10 fillets of anchovies in salt or in oil 800 gr of fresh ripe peeled tomatoes 3 cloves of garlic 6 basil leaves 1 pinch of cinnamon 3 cloves 150 ml extra virgin olive oil salt pepper
Peel the tomatoes in boiling water for a few seconds and peel them (use the peeled tomatoes out of season). Brown the garlic in half oil and remove it when it has turned blond. Add the tomatoes and mash them with a fork, then the chopped basil. Cook slowly until a creamy mixture is obtained. Desalt and dilute the anchovies, then melt them in the remaining slightly warm oil, together with the cloves reduced in powder with a mortar. Add this oil flavored to the tomato, adding the cinnamon and continue cooking for a few minutes. Boil the pasta in plenty of salted water, drain it al dente and sauté it in the pan with the sauce.


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