Maccheroni alla Casanova
Region: Italy, Campania-Naples
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick
The most celebrated of lovers
was Giovanni Giacomo Casanova de Seingalt, arguably the most famous of
Venetians, along with Marco Polo.  (1)LO.jpg)
Not
many people have read Casanova, but his writings are some of the best
observations anywhere of social life in the eighteenth century. He was a lover
not a skirt-chaser, although the two are sometimes confused. Nevertheless, his sexual escapades read like
operatic plots. Casanova writes in his autobiography
that cultivating and pleasing the senses was for his whole life his main
preoccupation. “Ho molto amato anche la buona tavola ed insieme tutte le cose che
eccitano la curiosità…” (I very much loved a good table and everything that
excites the curiosity…). Some people
have suggested that in Venice in 1700 macaroni referred to gnocchi, but given
that Casanova said “Ho amato i piatti dal
sapore forte: i maccheroni preparati da un bravo cuoco napoletano” (I love
strongly flavored dishes: macaroni prepared by a good Neapolitan cook) it seems
that he intended macaroni. This dish is
aromatic from the anchovies and black olives and tingly on the tongue from the
chile.
Yield: Makes 2 to 3 servings
Preparation Time: 30 minutes
3 tablespoons extra-virgin olive oil
1 dried red chile, crumbled
14 salted anchovy fillets (2 ounces whole anchovies)
½ pound ripe tomatoes, peeled, seeded, and chopped
4 tablespoons chopped imported black olives
½ cup water
1 tablespoon tomato paste
Salt to taste
6 ounces perciatelli (bucatini)
1. In a casserole or skillet, heat the olive oil over medium-high heat with the crumbled chile and the anchovies. Once the anchovies begin to crumble and melt add the tomatoes, olives, water, and tomato paste. Stir well, reduce the heat to low and cook, partially covered, until dense, 20 minutes. Season with a little salt.
2. Meanwhile, bring a large pot of abundantly salted water to a rolling boil, then cook the pasta until al dente. Drain the pasta without rinsing it. Toss with the sauce for several minutes over low heat and serve.
Variation:
Note:
Posted: 03/19/2009