The pasta Paulina style, also called «a la Palína» or «Pasta Palína» is a pasta dish of “poor” Palermitan gastronomy. The original recipe includes the use of ziti or bucatini, and are seasoned with a delicious tomato sauce flavored with salted anchovies and spices as cloves and cinnamon powder.
CURIOSITY: Pasta Paulina is a sicilian dish invented by a monk, the cook of the Monastery of San Francesco di Paola in Palermo. The friars belonging to this order, called Paulines, in sicilian dialect: “palini”, comply with the rule of poverty and also the absolute ban on eating meat and its derivatives; therefore the friar cook, had to juggle every day between the RULE and the appetite of the confreres, inventing this delicious dish.
The original recipe has changed over time, so now we have dozens of pastas “Palina Style” and hey are all different from each other. One feature typifies the all: the aroma of cinnamon and cloves, absolutely essential. They are also called “a la paulóta”.
📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:
|🍴 Serves||🕓 Preparation||🕓 Cooking|
|6||15 mins||30 mins|
- 800 g of ripe tomatoes
- 2 cloves garlic
- 1-2 basil leaves
- 1/2 cup (90 g) little olive oil + 2 tablespoons
- 8 salted anchovies (cleaned and boned)
- A pinch of ground cinnamon (1 teaspoon satin)
- 2 cloves (pulverized)
- 500 g of ziti (short pasta)
🌿 SEASON (tomato): JUN JUL AUG SEPT
Simmer for a few minutes 800 g. tomatoes, let them cool and then sift. The best way to do is sift through the Food mill. Combine at the obtained pulp 2 minced garlic cloves, some basil leaves, salt, pepper and 1/2 small glass of olive oil of good quality. Cook over low heat until the sauce becomes creamy.
In a small pan with with 2 tablespoons of olive oil undo 8 salted anchovies (cleaned and boned).
When the sauce is homogeneous mix the tomato sauce and season with a pinch of cinnamon powder and 2 pulverized cloves. Do mix well for 2-3 minutes on high heat.
Season the pasta (preferably short, type “ziti”). My advice is to cook the pasta al dente and continue cooking into tomato sauce. For example: if the pasta format that you have chosen includes 10 minutes of cooking, cook it in water for 7-8 minutes (counting from start of boil), and then for another 2 minutes in tomato sauce.
You can serve the pasta with toasted breadcrumbs enriched with some toasted and minced almonds.
OTHER VERSIONS OF “PASTA PAULINA STYLE”:
1. RECIPE WITH FRESH SARDINES AND CAULIFLOWER: Cut an onion into thin slices, brown it in olive oil, undo 100 g of salted anchovies (cleaned and boned) and a tablespoon of “strattu” (tomato paste) diluted in a little water. Combine also 400 g of fresh sardines (cleaned and boned) and unpack them into pieces; add 500 g of the more tender parts of a boiled cauliflower, and season with 1 teaspoon fennel seeds, salt, pepper, cinnamon and clove powder. Cook over low heat, stir in the cream and all that will have to be uniform. Boil 500 g short pasta (like “ziti”) in the cooking cabbage, drain, and place in the pan with the sauce cooks. Stir briefly and serve.
2. RECIPE WITH ANCHOVIES AND CAULIFLOWER: This is a recipe “mixed” between those described above, in that it provides the most abundant salted anchovies, tomato extract abundant (instead of sauce), does not include fresh sardines, but a quantity of cauliflower doubled. The flavoring it with pepper, cinnamon, and clove powder.
3. ANOTHER VERSION: Recipe providing a fried onion, 500 g of fresh sardines that are done undo, the ‘addition of 1 tablespoon of “strattu” (tomato paste), 1 teaspoon fennel seeds, salt, pepper, and cooking faster overall. Season the spaghetti and wait a few minutes before serving so leaving time to the pasta take a flavor from the sauce.