Scialatielli pasta with yellow peppers, tomatoes and walnuts.
This scialatielli pasta with yellow peppers is not only easy to make but also healthy, colourful and tasty. The recipe comes from the cooking blog section of Salerno Today, a daily online newspaper about Salerno, the capital city of Salerno province where Amalfi is located.(go straight to recipe)
Scialatielli are a typical fresh pasta from Campania, especially the Amalfi coast. As I wrote in my post about scialatielli, they were originally invented by a chef called Enrico Cosentino, who, during the 1960s and 70s, experimented with different kinds of pasta. Cosentino created scialatielli by making a pasta dough with flour, milk in place of eggs and with the addition of basil leaves, extra virgin olive oil and Parmesan cheese. Today this pasta is recognized as a PAT food in Campania meaning a Traditional Agri-food Product.
When handmade; flour, water and / or milk, grated parmesan cheese, oil, chilled fresh basil and salt are used to make the dough. However, it is also possible to find dried scialatielli as they are now produced by commercial pasta makers. The dried version isn’t made with milk, basil and cheese but is similar in shape, length and thickness to the handmade version. Scialatielli look like short thick tagliatelle. (see my post about scialatielli if you’d like to try making this pasta at home).
I have been wanting to make this pasta by hand myself, but haven’t been able to do it yet. So, I decided to use the dried version for this recipe. Admittedly, homemade scialatielli taste different because of the addition of basil, milk and cheese. However, maybe because of the quality of the pasta maker, an artisan pasta producer in Campania called Pastificio Venturino, my dried scialatielli were pretty delicious.
The recipe itself comes from the recipe section of Salerno Today, a daily online newspaper about Salerno, the capital city of Salerno province where Amalfi is located. Although not a typical recipe, this scialatielli pasta with yellow peppers has a number of features which really piqued my interest. The pasta dressing has 3 different parts, a yellow pepper cream, roasted or fried tomatoes and a breadcrumb, walnut and sesame seed mix sprinkled on top. It’s also completely dairy free, if you use dried pasta, which is unusual for vegetarian pasta recipes but great for those who need to avoid dairy or dislike cheese.
Despite the 3 different parts to the dressing, this scialatielli pasta with yellow peppers recipe is easy to make and is also healthy, colourful and tasty. Give it a try. I’m sure you will love it.
Miguel Santos says
Hello.
This recipe looks amazing! But I do have a couple of doubts that I’d hope you could help with:
In the ingredients lists you have “1 tbsp breadcrumbs”. In point 3 of the procedure you say “mix with 1 tablespoon of breadcrumbs” (total amount of this ingredient in the list) but then on point 4 you say “rest of the breadcrumbs”, which assumes there’s more than 1 tablespoon of breadcrumbs to use? So is the needed quantity of breadcrumbs more than it’s written on the ingredient list or one the points has a mistake? 🙂
Secondly, the cloves of garlic are to be chopped. Does this mean in little peaces or bigger pieces? I’m not an english native speaker, so please bear with me these questions.
Thank you for the recipe and for your time.
Jacqui says
Hi Miguel, thank you for your message. I think I made a mistake with the quantity of breadcrumbs and it should be 2 tbsp in the list of ingredients. So, one for each step in the recipe. Garlic should be finely chopped. I will correct the recipe to make it clearer! Thank you for letting me know. I’m sure you will enjoy this recipe! All the best from Verona!
Miguel says
Thanks for replying, and for the correction! 🙂
I surely enjoyed your recipe, and so did my friends.
Thank you!
Jacqui says
Hi Miguel! I’m happy to hear you enjoyed the recipe. If you try any others please let me know what you think! Your feedback is important to me!