Italian
Pasta alla Tranese
by Giallozafferano · 2.9M subscribers on YouTube
A traditional Pugliese pasta dish from Trani, featuring San Marzano tomatoes, pecorino and parmesan cheeses, and a crunchy breadcrumb topping, baked to perfection.
- Difficulty
- medium
Ingredients
16 items- 500 gBucatini
- 600 gSan Marzano Tomatoes
- 1 pcsGarlic1 clove
- Capersto taste, desalted
- Oreganoto taste
- Olive Oilto taste
- Saltto taste
- Pepperto taste
- Basilto taste
- 200 gGrated Pecorino
- 200 gGrated Parmigiano Reggiano
- Caciocavallo(optional) — cut into chunks, optional addition
- Breadcrumbsbreadcrumbs mixed with parsley, marjoram, thyme
- Parsleyfor the pangrattato
- Marjoramfor the pangrattato
- Thymefor the pangrattato
Method
- Cut the San Marzano tomatoes into slices and chunks. Place in a bowl and season with oil, salt, pepper, basil, oregano, and capers.
- In a separate bowl, prepare the pangrattato: mix breadcrumbs with chopped parsley, marjoram, thyme, and a pinch of salt.
- Cook the bucatini pasta in salted boiling water until al dente. Drain, reserving some pasta water.
- Combine the drained pasta with the seasoned tomatoes and some of the grated pecorino and parmesan cheeses.
- Add the caciocavallo cheese cut into chunks (optional).
- Transfer the pasta mixture to a baking dish. Top with the remaining tomatoes, a drizzle of oil, the pangrattato mixture, and more grated cheese.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes until golden and bubbly.
- Serve hot.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
