Pasta Alla Bersagliera
Some of the best pasta dishes are the ones that keep things simple. Pasta alla Bersagliera combines garlic, chili, olive oil, and tomato paste into a silky sauce that coats every strand of spaghetti. Finished with fresh parsley and a generous shower of Pecorino Romano, it’s a quick, flavorful pasta that’s perfect for weeknights when you want something comforting without spending hours in the kitchen.
Ingredients
- 200 g (about 7oz) spaghetti
- 2 tbs tomato paste
- 2-3 cloves garlic sliced
- 1-2 small red chili peppers or 1 tsp chili flakes
- 2 tbs olive oil
- 1 handful cherry tomatoes optional
- 2 tbsp Fresh parsley chopped
- Salt to taste
- 1 cup Reserved pasta water adjust as you go
- Freshly grated Pecorino Romano for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to package directions. • Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and chili peppers and cook for 1–2 minutes, stirring frequently, until the garlic is lightly golden and fragrant.
- Stir in the tomato paste and cook for about 1 minute to deepen its flavour. If using cherry tomatoes, add them now and cook until they begin to soften.
- Add a splash of reserved pasta water and stir until a light sauce forms.
- Add the drained spaghetti to the skillet and toss well to coat. Add more pasta water as needed until the sauce becomes glossy and silky.
- Stir in the parsley and season with salt to taste.
- Divide between bowls and finish with plenty of freshly grated Pecorino Romano and additional parsley.
- Serve immediately & Enjoy.
Notes
- Cherry tomatoes add a little sweetness and freshness but can be omitted.
- A squeeze of lemon at the end adds a bright, fresh finish.
- For a little extra texture, top with toasted breadcrumbs before serving.
- A drizzle of good extra virgin olive oil right before serving adds even more flavour.
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended. The sauce is best enjoyed fresh and the pasta texture can become soft after thawing.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce.
- Add fresh Pecorino Romano and parsley after reheating for the best flavour.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife