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Sagne torte with tomato sauce recipe from Puglia
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5 from 32 votes

Sagne Torte with Tomato Sauce Recipe from Puglia.

Sagne torte with tomato sauce and strong ricotta is a simple but delicious typical Sunday lunch recipe from Salento, Puglia in Southern Italy. The pasta is a twisted flour and water tagliatelle and the sauce usually made with fresh tomatoes or passata. You can use other types of pasta, of course!
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Italian, Mediterranean, Southern Italian
Keyword: authentic Italian pasta recipe, homemade tomato sauce, puglia, sagne, sagne ncannulate, sagne torte
Servings: 4
Calories: 511kcal
Author: Jacqui

Ingredients

  • 400 g sagne torte pasta (14oz) you can also use other long pasta like long fusilli, tagliatelle or busiate
  • 1 kg ripe tomatoes (2lbs) or passata. I used half and half (tomatoes + passata)
  • 2-3 garlic cloves peeled
  • 1 handful fresh basil leaves
  • 3-4 tablespoon extra virgin olive oil.
  • salt for pasta and to taste
  • freshly ground black pepper. to taste
  • strong ricotta as required. I used ricotta Marzotica. You can use ricotta salata or pecorino

Instructions

Prepare the ingredients

  • Blanch the fresh tomatoes in hot water and then remove the peel and seeds, leaving only the pulp. Cut the pulp into pieces. Peel the garlic cloves and wash the basil.

Make the sauce

  • Put the extra virgin olive oil in a deep frying pan or skillet with the garlic and fry for a couple of minutes at most until the garlic softens slightly. Then add the pieces of peeled fresh tomato. Cook until the tomatoes soften and then add the passata if you are using both. Add 4-5 basil leaves torn into pieces and a little salt. Continue cooking the sauce for about 15 minutes over a low-medium heat, giving the tomatoes time to soften and form a sauce.

Finish the dish

  • In the meantime, put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Homemade pasta will cook a lot more quickly than dried.
  • When the pasta is ready drain it and add to the tomato sauce. Mix everything together well and cook together for another minute.  Some people add some of the ricotta to the pasta and sauce while it’s still in the pan. I added it after plating. Serve immediately with more grated ricotta and freshly ground black

Notes

This recipe can be made with other types of pasta such as tagliatelle, long fusilli or busiate. The tomato sauce can be made with just fresh tomatoes, just passata or a mixture of both as I did.

Nutrition

Calories: 511kcal | Carbohydrates: 85g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 19mg | Potassium: 823mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2109IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg