What’s your favorite way to celebrate the saints you love? It’s always fun to include special feast days in your meal plans. The feast of St. Catherine of Siena on April 29 is the perfect occasion for this delicious Italian pasta recipe — Pasta Sancta Caterina.
St. Catherine of Siena was a renowned Italian mystic, whose words of wisdom and holy deeds are an amazing example to us today. This recipe is a nod to the culinary traditions of Italy. It’s also pretty simple to make with easily found ingredients!
Tomorrow’s feast is a beloved one in my family. Both my sister and my little daughter are named “Catherine” after the great Italian saint and doctor of the Church. My daughter happens to love pasta, so we plan on making this pasta dish for the feast!
This recipe comes from Catholic Cuisine, and is adapted from Cooking with the Saints. (It’s meatless, too, so it works even when, as this year, the feast falls on a Friday!)
Catholic Cuisine suggests serving Pasta Sancta Caterina with “Garlic Bread, Olives, Mixed Greens with Italian dressing and Cappuccino Mousse Trifle for dessert!”
Pasta Santa Caterina
Preparation time: 1 hour 15 minutes
Serves 8 to 10
Ingredients:
- 2 lb. ripe tomatoes (I used 2 cans diced tomatoes drained)
- 2 Tbsp. Italian parsley, chopped
- 2 Tbsp. fresh Basil, chopped (I used 1 Tbsp. dried Basil)
- 2 tsp. garlic minced
- 3 Tbsp. freshly grated Parmesan cheese
- 1 tsp. dried oregano
- 6 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. spaghetti
Directions:
Peel tomatoes, remove seeds and dice.
In a medium bowl combine all of the ingredients except the pasta.
Marinate at room temperature for about 1 hour.
After 45 minutes, bring a large pot of water to a boil for the pasta.
Cook the pasta according to package directions, until tender.
Drain thoroughly, and transfer pasta to a heated serving dish.
Add the sauce and toss.
Adjust seasonings and serve with extra Parmesan cheese.
Mangia!
And today we celebrate...