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Sagne with Caciocavallo Cheese
Andria (Puglia) — Mother recipe · en it
This traditional Andria, Puglia dish combines homemade pasta with the deliciousness of Caciocavallo cheese.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 250g of durum wheat semolina pasta
- 2 caciocavallo cheeses
- 2 onions
- 300g of tomatoes
- 100g of butter
- 50g of olive oil
- salt and pepper to taste
- 200g of fresh basil
Method
- In a pot, cook the durum wheat semolina pasta al dente according to package instructions.
- Meanwhile, slice the caciocavallo cheese and set aside.
- In a pan, sauté the onions in butter, then add the cubed tomatoes.
- Cook over medium heat until the tomatoes break down and become a sauce.
- Add the olive oil, salt, and pepper and cook for another minute.
- In a baking dish, arrange the pasta and cover with the tomato sauce.
- Place the slices of caciocavallo on top of the pasta.
- Bake for 5-10 minutes or until the pasta is fully absorbed by the sauce.
- Add fresh basil and serve immediately.
The story
Sagne cun caciocavalu is a dish that dates back to the times of the Puglia countryside, where homemade pasta was often paired with the local Caciocavallo cheese.
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