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.
Ingredients
- 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 tablespoon sesame seeds
- 2 tablespoon breadcrumbs
- salt for pasta and to taste
- ground black pepper to taste
- 3-4 tablespoon extra virgin olive oil.
Instructions
- 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.
- Blend or pulse the cooked pepper mixture together with some basil and parsley leaves and set aside
- 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)
- In a blender or food processor mix the walnuts, sesame seeds and the rest of the breadcrumbs.
- 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.
- Drain the pasta and add it to the fried tomatoes, add the pepper mixture and mix everything together well.
- Before serving sprinkle with the breadcrumb mixture, and a little chopped parsley, basil and walnuts.
Notes
This recipe can be made with other types of flat pasta such as tagliatelle or fettuccine. Scialatielli are thicker, but I'm sure the dish will be just as delicious!
Nutrition
Calories: 553kcalCarbohydrates: 79gProtein: 16gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 52mgPotassium: 539mgFiber: 5gSugar: 5gVitamin A: 538IUVitamin C: 125mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!
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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!