Ammore E Femmena Recipe
Make Ammore E Femmena Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta and main components
Ammore (garlic‑olive) sauce
Femmena (herb‑bright finishing)
Method
Pasta and main components
- 1
Bring water to a boil
Fill a large pot with 4–5 liters (or enough) water, add 1 tablespoon salt and bring to a rolling boil.
- 2
Cook the pasta
Add 12 oz spaghetti (or linguine) to the boiling water and cook until very al dente — about 1–2 minutes less than package directions (usually 8–9 minutes total). Reserve 1 1/2 cups of the starchy cooking water, then drain the pasta.
- 3
Prepare the passata
While the pasta cooks, warm the tomato passata (2 cups) in a small saucepan over low heat for 3–4 minutes just to take the chill off; keep it warm but not boiling.
- 4
Add fresh mozzarella
Have the torn fresh mozzarella (8 oz) ready to add at the end so it softens into the hot pasta and sauce.
Ammore (garlic‑olive) sauce
- 5
Gently infuse the oil with garlic
In a large, wide skillet or sauté pan, heat 4 tbsp extra-virgin olive oil over medium-low heat. Add the 6 thinly sliced garlic cloves and cook slowly, stirring frequently, until the garlic is fragrant and just starting to turn golden at the edges — about 3–4 minutes. Do not let it burn.
- 6
Add heat and seasoning
Stir in 1 tsp Calabrian chile paste (or 1 tsp red pepper flakes), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Cook together for 30 seconds so the chile releases its aroma into the oil.
- 7
Combine and finish (Ammore e Femmena)
- 8
Toss pasta with sauce
Add the drained al dente pasta to the skillet with the garlic‑tomato sauce. Toss vigorously using tongs or two spoons to coat. Add 1/2 to 1 cup of reserved pasta cooking water as needed to loosen and create a silky emulsion; continue tossing for 1–2 minutes so the pasta finishes cooking and absorbs the sauce.
- 9
Incorporate mozzarella and basil
Remove the pan from heat. Add the torn fresh mozzarella (8 oz) and about 1 cup of fresh basil leaves (torn or left whole). Toss gently so the mozzarella begins to soften and become stringy but not completely melt.
- 10
Add Femmena brightness
Stir in 1 tsp lemon zest and 1 tbsp fresh lemon juice to lift and brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or a splash of reserved pasta water if needed.
- 11
Plate and garnish
Divide the pasta among 4 warm plates. Scatter remaining fresh basil leaves on top, drizzle with a little extra-virgin olive oil if desired, and sprinkle with 1/2 cup grated Parmigiano-Reggiano (optional). Serve immediately so mozzarella remains soft and the dish is warm.