Pasta con i friggitelli, here's how to prepare an excellent vegetarian pasta dish in a short time
La pasta with friggitelli it's a first course really very tasty. From the easy execution, this vegan recipe it can be prepared in a short time even after returning from work.
The flavor of this recipe is very particular. The perfect creaming of the pasta with the sauce makes it creamy and appetizing. Because of the strong flavor of the friggitelli this first course is dedicated to adult diners, children rarely like them. (However, we advise you to accustom children from an early age to the consumption of vegetables and legumes so that they have a varied and healthy diet.)
Pasta con i friggitelli is definitely a spring dish, the period of collection of these small sweet peppers has just started, so you will easily find them on the fruit and vegetable stands.
Index
Ingredients
- 400 gr of friggitelli peppers
- 1 shallot medium sized
- 400 gr pasta (preferably spaghetti)
- extra virgin olive oil to taste
- sale qb
- water qb
- Preparation Time:
20 minutes - Cooking time:
20 minutes - Rest time:
3 hours of leavening - Dose:
for 4 people - difficulty:
low
Procedure for pasta with friggitelli:
- lavare the friggitelli carefully, cut the stalk, divide them into two parts and remove any white and semi filaments placed inside and then cut the vegetable lengthwise into very thin slices.
- To clean and finely chop the shallot and place it in a large pan with the oil.
- Fry just and add the previously cut friggitelli peppers,
brown them and add water until they are almost covered, season with salt and cook until they become soft.
- Meantime cook the pasta in plenty of boiling salted water and when it is al dente drain it,
add it to the sauce and finish cooking the pasta with the peppers, adding a little water if necessary. - When the pasta will be cooked, serve and serve immediately.
To optimize times:
To shorten the preparation time of the dish, you can clean and slice the friggitelli in advance and store them in the refrigerator until cooking by wrapping them with wet kitchen paper.
Ilaria Zizza
