Gargati is a fresh pasta made in the home and in artisanal shops throughout Veneto. It is also available dried. Gargati is often served with a tomato sauce with bits of tomato and, if you are lucky, with some pancetta.
This dish can also be made with penne rigate and with any kind of cubed meat (as we have done, the photo above).
- 1 litre + 150 ml water
- 500 g gargati pasta (fresh / dried)
- 500 g tomato passata
- 500 g plum tomatoes, coarse chopped
- 250 g pancetta, cubed
- 60 g grana padano cheese, grated
- 3 garlic cloves, mashed
- 1 tsp black pepper
- 1 tsp salt
Place the chopped tomatoes and cubed pancetta into a heavy-bottomed pot, bring the heat up, sauté for a few minutes until the fat is released from pancetta and the tomatoes have started to break down.
Add the passata, a large glass of water, garlic and seasonings. Bring to the boil, reduce heat, simmer for 20 minutes, stirring occasionally.
Cook the pasta al dente. Add to the sauce.
Serve with a dressing of cheese.