Pasta Strangozzi

Since most of our travels in Italy centers around the food, we would like to share this joyous dish with you. We noticed that in Umbria a local dish "Pasta Strangozzi" is usually on on their menu. Well Nikki found this funny story behind the dish on the interenet!

"Poor priests! Every Italian region seems to have its strozzapreti or strangozzi - "priest stranglers". The reason is that priests sometimes dined in the homes of their parishioners - and these meals were designed to fill them up."

Recipe:

2 TB extra virgin oil 2 cloves garlic (to taste), cut very small ½ ts pepperoncinos
1 small can paste - 2 cans of water
1 Lg can crushed plum tomatoes
Salt and freshly ground black pepper

Season Oregano, basil & chopped parsley
In a frying pan large enough to hold the sauce and the cooked pasta, heat the oil on medium heat. Add the garlic and hot pepper and gently brown to light golden color. Add paste & water/ broth. Add the can of tomatoes, with the juice. Season. Before adding salt, taste the mixture - some canned tomatoes are already salted.

Cook slowly for several hours, half covered, over low heat, stirring occasionally, until sauce becomes less thicker Put your pasta water on to boil - the pasta will take about 4 minutes to cook in boiling water.

Serve in large pasta bowl and invite your favorite priest for dinner!