Scialatielli alla primavera
Everyone I know has tried pasta… but have you tried scialatielli? A recent innovation from the 1960s, this relatively short, thick, slightly irregular, slightly curvy shaped pasta originates from the Amalfi region where chef Enrico Cosentino decided to experiment with pasta dough in the 1960s. Instead of eggs, he added milk and he flavoured the mixture with extra virgin olive oil, fresh basil leaves, and parmigiano. It was so good that the fresh pasta earned him the first Michelin star in Campania! Shortly after, a dried version quickly gained a following even though it didn’t have any of those ingredients. Often served with fish and seafood, scialatielli pasta is so versatile that it is perfect for almost any sauce! No wonder scialatielli have been recognized in Campania as a prodotto agroalimentare tradizionale, a designation status of traditional food products, attributed by the regional government, in collaboration with the Italian Ministry of Agriculture. And thanks to Nardini’s Private Label, scialatielli can be your next award-winning dish!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course dinner, Lunch
- 8 tbsp Nardini Private Label Extra Virgin Olive Oil divided
- 1 large sweet Vidalia onion thickly sliced
- 1 large red or yellow bell pepper thickly sliced
- 1 bunch asparagus trimmed and cut in half
- ½ cup white wine or chicken or vegetable stock
- 2 garlic cloves sliced
- ½ cup Nardini Private Label sundried oil-packed tomatoes
- ½ tsp dried oregano
- Fresh basil leaves torn
- Freshly grated Parmigiano Reggiano
- Sea salt and black pepper
Put large pot of water to boil. When water comes to a boil, salt generously and add pasta. Stir for a minute, cover with lid to bring back to a boil. Once boilding, remove lid, stir, and cook until almost done, about 10 minutes. Start preparing sauce while waiting for water to boil and while pasta is cooking.
Place pan on medium high heat and add 5 tbsp oil.
When hot, add onions and peppers. Stir for a few minutes.
Add asparagus and oregano. Stir and cook for a few minutes.
Add tomatoes and white wine and cover pan with lid for a couple of minutes.
Remove lid and stir in garlic. Do not burn garlic. Season to taste with salt and pepper. Continue cooking for a minute.
When pasta is just about done, use spider to lift pasta and place in pan.
Add one ladle of pasta water and toss.
Drizzle few tablespoons of olive oil and toss.
Increase heat and toss continuously for a couple of minutes. Tossing the pasta and liquid is critical as it helps with the emulsion of the creamy sauce.
Add a few tablespoons of cheese and torn basil. Toss again. The sauce should be minimal but creamy. If too dry, add more pasta water and toss.
Serve hot with an extra drizzle of olive oil and sprinkling of cheese.
Try your own favourite combination of vegetables.
Add freshly sauteed shrimp or leftover cooked chicken to increase the protein.
Keyword asparagus, extra virgin olive oil, garlic, onions, pasta, peppers, scialatielli, sundried tomatoes