Tagliatelle alla Rianata, the symbolic recipe of the city of Trapani, the Sicilian grandmother reveals the secret of the creamy sauce

Today we present the symbolic recipe of the city of Trapani or the Tagliatelle Alla Renata or the paccheri Alla Renata. A quick and easy first course with simple ingredients rich in flavor just like the classic Sicilian recipes. The recipe is inspired by the famous Rianata pizza, also typical of the city of Trapani. The procedure is very simple a riot of flavors that blend perfectly with each other to give us a dish that everyone really likes. So let’s see how it is prepared.

Tagliatelle alla Rianata, Ingredients for 2 people

  • 200 g of tagliatelle (or paccheri)
  • 3 diced tomatoes
  • 4 minced garlic cloves
  • 2 anchovy fillets
  • 50 g of grated pecorino
  • parsley to taste
  • oregano to taste
  • extra virgin olive oil to taste
  • pepper as needed
  • cooking water to taste

Method

Let’s start preparing our Tagliatelle Alla Rianata by placing a large pot with plenty of salted water on the stove and waiting for it to boil before throwing the noodles into it. Then in a large pan heat a generous drizzle of extra virgin olive oil and brown 4 minced garlic cloves and 2 chopped anchovy fillets for 5 minutes.

When the garlic is golden (but be careful not to burn it) add the 3 diced tomatoes and season with salt and pepper, leaving it to cook for another five minutes. Meanwhile, drain the tagliatelle al dente and pour them directly into the pan with the sauce that will be formed. Finally, sprinkle with grated pecorino and add a ladle of the cooking water to mix everything. A very good tomato cream will be formed.

Our tagliatelle alla rianata are almost ready. We complete it with fresh chopped parsley and a generous dose of oregano. We mix everything and finally our tagliatelle Alla Riamata is ready to be served and served hot. Enjoy your meal!

Read also: Spaghetti Alla Trappitara, Other than garlic and oil. The old grandmother’s recipe: “The secret ingredient and the trick of clean oil”