Scialatielli with yellow peppers, cherry tomatoes and walnuts.
This dairy free scialatielli with yellow peppers recipe from Campania is not only easy to make but also healthy, colourful and tasty.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 360 g scialatielli pasta (or tagliatelle/fettuccine)
- 2 yellow bell peppers
- 250 g cherry tomatoes
- 2 garlic cloves (peeled and finely chopped)
- 1 handful fresh basil leaves
- 1 handful fresh parsley
- 40 g walnuts
- 1 tbsp sesame seeds
- 2 tbsp breadcrumbs
- salt (for pasta and to taste)
- ground black pepper to taste
- 3-4 tbsp extra virgin olive oil.
Instructions
- 1
Wash the peppers, cut them into pieces and fry them in olive oil with 1 peeled and finely chopped garlic clove, salt and pepper. Brown them, add a few spoonfuls of water, cover and cook until they are soft.
- 2
Blend or pulse the cooked pepper mixture together with some basil and parsley leaves and set aside
- 3
Cut the cherry tomatoes in half, oven roast or fry them quickly with a little oil, 1 peeled and finely chopped garlic clove and salt, until they start to soften and brown. Turn the heat off and mix with 1 tablespoon of breadcrumbs. (I roasted them)
- 4
In a blender or food processor mix the walnuts, sesame seeds and the rest of the breadcrumbs.
- 5
Cook the pasta al dente according to the instructions on the packet or if fresh, normally 1-3 minutes depending on the thickness of the pasta.
- 6
Drain the pasta and add it to the fried tomatoes, add the pepper mixture and mix everything together well.
- 7
Before serving sprinkle with the breadcrumb mixture, and a little chopped parsley, basil and walnuts.