Pasta Alla Bersagliera
Pasta alla Bersagliera is a vibrant, cozy Italian pasta that turns a few simple ingredients into something unforgettable. Spaghetti gets coated in golden olive oil, sautéed garlic, and a hint of chili, then gets a flavour boost from tomato paste and fresh herbs, creating a silky, slightly spicy sauce that clings to every strand. A generous sprinkle of Pecorino Romano and fresh parsley takes it over the top, making this quick, weeknight-friendly dish feel like a plate of pure comfort.
Ingredients
- 200 g about 7 oz spaghetti
- 2 tbs tomato paste
- 2 cloves garlic sliced
- 1-2 small red chili peppers or 1 tsp chili flakes
- 2 tbs olive oil
- 1 handful cherry tomatoes optional
- Fresh parsley chopped
- Salt to taste
- Reserved pasta water
- Grated Pecorino Romano for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a skillet, heat the olive oil over medium heat. Add the sliced garlic and whole chili peppers (or chili flakes), sautéing until the garlic is golden but not burnt.
- Add the tomato paste to the skillet, stirring to combine. If using cherry tomatoes, add them now and cook until they begin to soften.
- Pour in a bit of the reserved pasta water to create a sauce, adjusting the amount to your desired consistency.
- Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
- Stir in the chopped fresh parsley and season with salt to taste.
- Serve immediately, garnished with additional parsley and a generous sprinkle of grated Pecorino Romano
- Enjoy!
Notes
- Pasta choice: Spaghetti is classic, but you can use linguine, fettuccine, or even bucatini if you want a slightly different texture.
- Garlic: Slice thin for a milder flavour or mince finely for more intensity. Avoid burning it, or it will taste bitter.
- Cherry tomatoes (optional): Adds sweetness and juiciness. If using, halve them and sauté lightly so they soften but don’t collapse.
- Pasta water: Always reserve some! It helps loosen the sauce and cling to the pasta perfectly.
- Pecorino Romano: Add at the end while the pasta is hot so it melts slightly and coats the strands.
- Optional add-in: A small drizzle of extra virgin olive oil before serving adds richness
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stovetop over low-medium heat, adding a splash of water or olive oil to loosen the sauce and keep it silky. Avoid the microwave if possible, as it can dry out the pasta.
- Parsley & Pecorino: For best flavour and freshness, add chopped parsley and grated Pecorino Romano after reheating, not before storing.
Tried this recipe?
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