Spaghetto Quadrato® 1 with a Taste of the Sea and a Dash of East


Spaghetto Quadrato® 1 with a Taste of the Sea and a Dash of East



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Pulp race   500g
  • Ribbed tomatoes   4 pcs
  • White onion   ½ pc
  • Garlic clove   1 pc
  • Dry white wine   1 glass
  • Flour   to taste
  • Extra virgin olive oil   to taste
  • Dried oregano   to taste
  • Pepper   to taste
  • Fresh parsley   to taste
  • Salt   to taste
  • Ginger powder   to taste


Cut the onion very finely and fry in a pan with a drizzle of extra virgin olive oil together with the garlic clove, peeled and lightly crushed.

Depriving the race from the cartilage and the skin remaining. Cut into chunks and flour. When the onion is golden brown, remove the garlic and add the floured tidbits. Cook for a few minutes and deglaze with white wine.

Wash and cut the tomatoes into small cubes and add them to the pan. Season with salt and freshly ground pepper and add a pinch of dried oregano, ginger powder and leave for ten minutes over medium heat, making sure that the race will not come apart too.                             

In boiling salted water cook the Spaghetto Quadrato® 1 drain when al dente and stir in the sauce. If necessary, mix with a tablespoon of cooking water and a thin drizzle of extra virgin olive oil. Serve the pasta nest with a few leaves of parsley and, if you like, add a sprinkle of pepper and ginger..

Recipe by Isabel Romano for the contest Ilovespaghettoquadrato