We’ve always been captivated by the rustic allure of Candele Pasta a traditional Italian favorite from Southern Italy. Its long thick strands soak up rich sauces like no other making every bite a flavorful adventure.
In our kitchen we love sharing simple twists on classics like this one. It’s hearty satisfying and easy to whip up at home so join us as we explore this timeless recipe.
Ingredients
To prepare our delicious Candele Pasta, a hearty Southern Italian favorite, we gather fresh, high-quality ingredients that highlight its robust flavors. Below, we list them in the order of use, with specific prep notes for accuracy and ease.
- Candele Pasta: 400 grams (dried), a thick, tube-shaped pasta that absorbs sauces beautifully—cook al dente for the best texture.
- Olive Oil: 2 tablespoons, extra-virgin for sautéing to enhance the dish’s authentic Mediterranean taste.
- Garlic: 4 cloves, minced, to build a flavorful base—use fresh for the most pungent aroma.
- Onion: 1 medium, finely chopped, for adding a sweet, savory depth to the sauce.
- Canned Tomatoes: 800 grams (crushed or whole), with juices, to create a rich, tangy sauce—opt for San Marzano variety for superior flavor.
- Fresh Basil: ½ cup, roughly torn, for a burst of herbaceous freshness that elevates the final dish.
- Salt: 1 teaspoon, or to taste, for seasoning—adjust based on the saltiness of other ingredients.
- Black Pepper: ½ teaspoon, freshly ground, to add a subtle kick.
- Parmesan Cheese: 100 grams, grated, for a nutty finish—grate just before serving to maintain its creamy consistency.
- Red Pepper Flakes: ½ teaspoon (optional), for a hint of heat that complements the pasta’s hearty nature.
Equipment Needed
Before we dive into preparing our Candele Pasta, let’s ensure we have the right tools on hand. These essentials will help us craft a flavorful, authentic dish with ease and efficiency.
To keep things organized, we’ve compiled a list of the key equipment below, ordered by how we’ll use them in the recipe process. Each item plays a crucial role in achieving that perfect al dente texture and rich sauce.
- Large Stock Pot: For boiling the 400 grams of dried Candele Pasta to perfection—aim for at least a 6-quart size to allow the thick strands to move freely and cook evenly.
- Colander: Essential for draining the pasta after cooking, preventing any excess water from diluting our vibrant sauce.
- Skillet or Large Saucepan: A 12-inch non-stick or stainless-steel version works best for sautéing the 4 cloves of minced garlic and 1 medium finely chopped onion, then simmering the 800 grams of canned tomatoes to build a robust flavor base.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce ingredients without scratching our cookware, ensuring even heat distribution and preventing sticking.
- Chef’s Knife: Sharp and reliable for finely chopping the onion and mincing garlic quickly and safely.
- Cutting Board: A sturdy, bamboo or plastic board to provide a stable surface for all our prep work, keeping things hygienic and efficient.
- Box Grater: For grating the 100 grams of Parmesan cheese fresh, adding that irresistible melt-in-your-mouth element to our dish.
- Measuring Cups and Spoons: Accurate for measuring out items like the 2 tablespoons of extra-virgin olive oil and ½ cup of fresh basil, guaranteeing the balance of flavors we love in this Southern Italian classic.
With these tools ready, we’re set to transition smoothly from gathering ingredients to the cooking steps, making our Candele Pasta experience seamless and enjoyable.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our flavorful Candele Pasta dish. We’ll focus on precise techniques to deliver a hearty meal with rich, savory flavors that will impress your family and friends.
Prep Work
Before we start cooking, let’s prepare our ingredients to ensure everything flows smoothly. Begin by finely mincing 4 cloves of garlic and chopping 1 medium onion into small pieces for even sautéing. Next, roughly tear ½ cup of fresh basil leaves to release their aromatic oils, and grate 100 grams of Parmesan cheese using a box grater for a fresh, melty texture. If you’re adding heat, measure out the optional red pepper flakes. Preheat your oven to 375°F (190°C) to get it ready for baking, and lightly grease a baking dish with a bit of extra-virgin olive oil so our pasta doesn’t stick. These simple prep steps set the stage for a sauce that’s bursting with vibrant, herbaceous notes.
Cooking the Pasta
It’s time to cook our Candele Pasta to the perfect al dente texture, which allows it to absorb the sauce without becoming mushy. Fill a large stock pot with water, add a generous pinch of salt to enhance the pasta’s natural flavor, and bring it to a rolling boil over high heat. Add 400 grams of dried Candele Pasta to the pot and stir immediately with a wooden spoon to prevent clumping. Cook according to the package instructions, typically 10-12 minutes, until the pasta is firm to the bite—test it by tasting a strand for that satisfying chew. Once done, drain the pasta in a colander, reserving about ½ cup of the starchy cooking water to help bind the sauce later, creating a silky, cohesive dish.
Preparing the Sauce
Now we build the heart of our Candele Pasta: a robust, tomato-based sauce that’s simple yet packed with depth. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until it shimmers, then add the minced garlic and chopped onion, stirring frequently with a silicone spatula for 2-3 minutes until they turn golden and release a fragrant, irresistible aroma that fills the kitchen. Pour in 800 grams of canned tomatoes, breaking them up with your spoon as they simmer, and season with salt and black pepper to taste—aim for about 1 teaspoon of each to balance the acidity. Let the sauce bubble gently for 10-15 minutes, stirring occasionally, until it thickens into a rich, velvety consistency. Stir in the torn basil and optional red pepper flakes for a fresh, spicy kick, allowing the flavors to meld into a sauce that’s tangy, herbaceous, and utterly satisfying.
Baking the Dish
To elevate our Candele Pasta into a comforting, baked masterpiece, combine the elements for a golden, bubbly finish. In a large mixing bowl, toss the cooked pasta with the prepared sauce, adding a splash of reserved pasta water if needed to coat everything evenly and create a glossy sheen. Transfer the mixture to your greased baking dish, then sprinkle the grated Parmesan cheese evenly on top for a crispy, nutty crust that melts into gooey perfection. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the dish is piping hot throughout, with aromas of garlic and basil wafting through your home. This step transforms the pasta into a hearty, layered delight that’s perfect for sharing.
Make-Ahead Instructions
To make our Candele Pasta recipe even more convenient for busy weeknights, we can prepare several components in advance without compromising the dish’s hearty flavors and texture. This approach allows the thick strands of Candele Pasta to absorb the robust tomato sauce even more deeply, resulting in a more flavorful meal when you’re ready to serve.
Preparing the Sauce Ahead
We recommend starting with the sauce, as it develops richer flavors over time. Follow these steps to prepare it up to 3 days in advance:
- Sauté and simmer the base: In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat, then add 4 cloves of minced garlic and 1 medium finely chopped onion. Cook until fragrant and softened, about 5 minutes, before stirring in 800 grams of canned tomatoes. Season with salt, black pepper, and optional red pepper flakes, then simmer for 20-25 minutes until the sauce thickens.
- Cool and store: Let the sauce cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. This step ensures the sauce retains its vibrant, tangy notes from the San Marzano tomatoes.
Cooking the Pasta in Advance
Candele Pasta’s al dente texture is key to its appeal, so we can partially cook it ahead to save time:
- Boil partially: Cook 400 grams of dried Candele Pasta in a large stock pot of salted boiling water for 2-3 minutes less than the package instructions. Drain and rinse under cold water to stop the cooking process, preventing it from becoming mushy.
- Store for later: Toss the pasta with a light drizzle of olive oil to prevent sticking, then place it in an airtight container. Refrigerate for up to 24 hours. When you’re ready to assemble, simply reheat it in boiling water for 1-2 minutes to finish cooking.
Assembling the Full Dish
- Combine and bake later: Mix the cooked pasta with the prepared sauce, ½ cup of roughly torn fresh basil, and reserved starchy pasta water as needed. Transfer to a baking dish, top with 100 grams of grated Parmesan cheese, and cover tightly. Refrigerate the assembled dish for up to 24 hours.
- Baking instructions: When ready, preheat your oven to 375°F (190°C) and bake for 20-25 minutes until golden and bubbly. This method enhances the comforting, shareable quality of the dish, with the cheese forming a irresistible, melty crust.
| Component | Make-Ahead Time | Storage Method | Reheating Tips |
|---|---|---|---|
| Sauce | Up to 3 days | Refrigerate in airtight container | Reheat gently on stovetop or in microwave |
| Pasta | Up to 24 hours | Refrigerate after oiling | Boil for 1-2 minutes to finish |
| Assembled Dish | Up to 24 hours | Refrigerate covered | Bake at 375°F for 20-25 minutes |
Conclusion
We’ve shared a timeless Candele Pasta recipe that’s both simple and satisfying. It brings the essence of Italian tradition right to your kitchen.
Now it’s your turn to whip it up and make it your own.
Let’s connect in the comments—we’d love to hear how yours turned out.
Frequently Asked Questions
What is Candele Pasta?
Candele Pasta is a traditional Southern Italian dish featuring thick, tube-like strands that soak up sauces for maximum flavor. It’s a hearty, satisfying meal that’s simple to prepare at home, perfect for family dinners. This timeless recipe highlights fresh ingredients to create an authentic taste.
What ingredients are needed for Candele Pasta?
You’ll need 400 grams of dried Candele Pasta, 2 tablespoons of extra-virgin olive oil, 4 cloves of minced garlic, 1 chopped onion, 800 grams of canned San Marzano tomatoes, fresh basil, salt, pepper, grated Parmesan cheese, and optional red pepper flakes. Using high-quality items ensures a rich, flavorful sauce.
What equipment is required to make Candele Pasta?
Essential tools include a large stock pot for boiling pasta, a colander for draining, a skillet for sauce, a wooden spoon for stirring, a chef’s knife and cutting board for prep, a box grater for cheese, and measuring cups for accuracy. These basics make the process smooth and efficient.
How do you prepare Candele Pasta?
Start by prepping ingredients like mincing garlic and chopping onions. Boil pasta to al dente, reserving some water. Sauté garlic and onion, add tomatoes and seasonings to make sauce, then combine with pasta. Transfer to a baking dish, top with Parmesan, and bake until bubbly for a delicious, golden meal.
Can I make Candele Pasta ahead of time?
Yes, prepare the sauce up to 3 days in advance by sautéing ingredients, cooling, and storing in the fridge for deeper flavors. You can also partially cook pasta and store it airtight, or assemble the full dish ahead and bake later. This makes it ideal for busy weeknights without losing taste.
How should I store leftover Candele Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of water to maintain moisture. For longer storage, freeze portions for up to 2 months and thaw in the fridge before reheating to keep the dish fresh and flavorful.