Scialatielli with yellow peppers, cherry tomatoes and walnuts.

Name: Scialatielli with yellow peppers, cherry tomatoes and walnuts.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 360 g scialatielli pasta; 2 yellow bell peppers; 250 g cherry tomatoes; 2 garlic cloves; 1 handful fresh basil leaves; 1 handful fresh parsley; 40 g walnuts; 1 tablespoon sesame seeds; 2 tablespoon breadcrumbs; salt; Ground black pepper to taste; 3-4 tablespoon extra virgin olive oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
553 kcal
Course
Main Course
Cuisine
Italian

Scialatielli with yellow peppers, cherry tomatoes and walnuts.

Daisy Meyer

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This dairy free scialatielli with yellow peppers recipe from Campania is not only easy to make but also healthy, colourful and tasty.

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Ingredients

Servings

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.

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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 Information

Show Details

Calories 553kcal (28%) Carbohydrates 79g (26%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 9g Sodium 52mg (2%) Potassium 539mg (15%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 538IU (11%) Vitamin C 125mg (139%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 553 kcal

% Daily Value*

Calories	553kcal	28%
Carbohydrates	79g	26%
Protein	16g	32%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	9g	45%
Sodium	52mg	2%
Potassium	539mg	11%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	538IU	11%
Vitamin C	125mg	139%
Calcium	76mg	8%
Iron	3mg	17%