Pasta alla Pizzaiola Recipe from Puglia (Salentina).
Pennoni alla Pizzaiola Salentina.
Pasta alla Pizzaiola is a simple but delicious Southern Italian pasta recipe inspired by pizza marinara, hence the name! Although, most definitely of Neapolitan origin, slightly different versions of alla pizzaiola are traditional in Basilicata, Sicily and Campania. This recipe is the version from Salento, Puglia.
A little alla Pizzaiola history.
Many food historians say that pasta alla pizzaiola actually started as a meat sauce, the leftovers of which were used as a pasta condiment. Cooking meat in what is actually marinara pizza sauce was a way for poorer people to make low quality cuts of meat tastier and more edible. This dish was also very popular in the post war period when good quality meat was hard to come by.
Although not an item on many restaurant menus, meat with pizzaiola sauce is still very popular in Southern Italy. The meat, which is traditionally veal or beef slices, is cooked in the actual sauce. And as mentioned above, many people use some of the sauce on pasta in order to have a two course meal.
This practice is popular among Southern Italians. For example, most Italians don’t eat spaghetti with meatballs. They serve the sauce with pasta as a first course, and eat the meatballs separately as a main course or ‘secondo’. The same is true for recipes like braciole (beef rolls).
Nowadays, there are also many alla pizzaiola recipes with other types of meat such as chicken or with fish, for example swordfish or tuna. Some Italians roll the meat into involtini or braciole. In addition, there are some veggies served this way. Potatoes alla pizzaiola is a traditional recipe in Palermo, Sicily.
Marinara sauce.
Over time, it has become popular to make alla pizzaiola specifically for pasta, without cooking meat as well. In Naples and the rest of Campania, whether made with meat or just for pasta, alla pizzaiola sauce is usually simply marinara sauce. This is a super simple sauce made with just olive oil, garlic, tomatoes and oregano.
The name ‘marinara’ derives from the fact that marinara pizza was a popular food among sailors (marinai) during the 18th century. The ingredients were easily conservable and perfect for long sea voyages.
Different versions of pasta alla pizzaiola.
When making alla pizzaiola just as a pasta sauce, many Southern Italians add other ingredients. This version from Salento includes capers and anchovies. I also added some fresh mozzarella just before serving. It’s possible to bake pasta alla pizzaiola (al forno), which is what I did with the leftovers. So, I actually got two pasta meals out of one preparation! You can also choose to just bake this dish.
I found a number of recipes that also included olives or parsley or basil or peperoncino (red chili). In my opinion, this is a recipe you can slightly play around with, as the Italians do. However, in general the basic sauce remains tomatoes (fresh and/or passata), a generous sprinkling of oregano and garlic.
The pasta
Traditionally, Italians eat pasta alla pizzaiola either with a long pasta such as spaghetti or bucatini, or with short penne or pennoni. Pennoni are giant penne. I used pennoni di Gragnano from a company called Il vecchio pastificio di Gragnano.
As I have mentioned in other posts, pasta di Gragnano is fantastic pasta from a town near Naples called, of course, Gragnano. There are a number of different pasta companies there. This pasta is made according to strict regulations and is really excellent quality. Look out for it when you’re shopping!
If you do try this recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon appetito!
Other pasta recipes from Puglia on The Pasta Project
- Orecchiette with meatballs
- Baked pasta alla Tranese
- Orecchiette with rapini (cime di rapa)
- Pasta with braciole alla Barese (beef rolls)
- Cavatelli pasta with rocket (arugula)
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Maman de sara says
I enjoy reading your post, especially when there is a little history behind the dish. That pasta looks absolutely delicious.
Mimi says
I think I would love to see all versions of this delicious pasta! 🙂 I absolutely love all the ingredients, and it does seem like a great weeknight pasta, too!
April says
I wondered if the name had something to do with it! So fun to know everything about the dish before making it at home - puts so much meaning into the process of cooking. Fantastic recipe!
Emmanuella Sjögren says
Give me a fork and some chilli flakes please:-) I love anchovies and capers together. Yum!
Jeannette (Jay Joy) says
I love the simple ingredients of olive oil, garlic, tomatoes, and oregano. It looks deliv=cious with mozzarella.
Jenni LeBaron says
This sounds absolutely lovely! I love the big, fresh pieces of mozzarella and I bet the anchovies give this dish the perfect salty umami flavor.
Annissa says
I enjoyed reading about how Italians truly cook in their food! I had no idea that serving meatballs with spaghetti is the "Americanized" version. I'm definitely for altering herbs in the food as it's cooking, though.
Jacqui says
Thanks for you comment Annissa! Yes spaghetti with meatballs isn't really an 'Italian' dish. In many recipes, Italians cook the meat in sauce but then eat the sauce with pasta and the meat separately!
Annissa says
How wonderful to learn about how Italians really cook! I didn't know they didn't serve meatballs with their spaghetti! I love that they alter their recipes on the spot, though!
Shinta Simon says
Love that you share the tradition and origins behind the pasta. Such an interesting story! And the pasta itself looks wonderful!
Jacqui says
Thank you Shinta! I'm happy you like this pasta recipe! Many traditional Italian dishes have an interesting story or history behind them and I love sharing that info!
Sara Welch says
This will make a great dinner on busy weeknights! So savory and full of flavor!
Jacqui says
Thanks Sara! Yes this is a great weeknight meal. You can also get two meals out of one preparation by baking the leftovers the following day!
Taylor Kiser says
This looks so delicious! Definitely needs to happen for dinner!
Jacqui says
Grazie Taylor! I'm sure you'll really enjoy this pasta alla pizzaiola when you make it!
Amanda says
Oh, wow, I just want to jump through my computer and dig into a big bowl of this pasta. That fresh mozzarella and flavorful marinara are calling to me.
Jacqui says
Happy you like this recipe Amanda! I agree, fresh mozzarella and marinara sauce are a fab combo!
Danielle Wolter says
I can't stop looking at that delicious cheese on top. This looks like such a simple but flavorful dish. Love the use of anchovies - I'll bet they add a great flavor!
Jacqui says
That cheese is mouth watering isn't it Danielle? I love pasta recipes that are easy to make but super flavourful! Pasta alla pizzaiola is definitely on that list!
Stine Mari says
Oh yum! All the flavors to get that ultimate comfort food. When I make pasta sauce I tend to make too much and use the leftovers on pizza another day. Baking it also looks superb!
Jacqui says
Thank you Stine Mari! Pasta sauce is a perfect cook once eat twice recipe! You can also freeze the sauce for later use!
Jere Cassidy says
This giant penne looks good. And thanks for all the great info behind this dish.
Jacqui says
Thank you Jere! I loved these giant penne! Can't wait to use them again soon!
Adriana says
That sauce is the BOMB I made it and came out delicious. Thanks for always inspire us to cook with pasta
Jacqui says
So happy you made and loved this sauce Adriana! There are so many fab ways to eat pasta here in Italy. I'm glad you feel inspired to try new pasta recipes!
Beth Pierce says
What a heartwarming and delicious meal! I will definitely make this for dinner this week! Yum!
Amanda Wren-Grimwood says
I love that you can use this sauce in so many ways and it's nice to know how the Italians eat it too by using it in the starter and main course. Delicious!
Pam says
I love learning about the origins of recipes, especially those from cultures other than my own. This looks simple and delicious!
Andrea Metlika says
The pasta looks marvelous. Thank you for the story. I never knew about this.