Super quick recipe today, decided on the spot and turned out so good it deserved to be written immediately. 😊 Here is the pasta with friggitelli sauce, which was our lunch yesterday and we absolutely loved it.
I took a photo of the friggitelli sauce while cooking it and then two photos of the dish just before we sat down at the table (I always take a couple of photos as a habit, just to remember what I cooked, always useful for the blog archive 😃), even though I didn’t intend to write the recipe, the idea I had was to taste it and then maybe repeat. Once at the table, I remembered I had spicy provolone in the fridge, so I decided to add it thinly sliced, like flakes. A combination that turned out perfect and transformed our vegetable sauce main course into a delicious single dish, truly a great blend of the savoriness of the provolone and the slight bitterness of the friggitelli. 😋
In short, a real delight that I recommend you try!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 3.5 oz pasta (I used fusilli)
- 8 friggitelli (small, weight about 5.3 oz)
- 12.3 oz tomato purée
- Half red onion
- 1 tbsp extra virgin olive oil
- herbs (oregano, marjoram, and mint)
- 1 chili pepper
Tools
- Frying Pan
- Pasta Pot
- Peeler
Steps
Preparing friggitelli sauce is very simple:
Chop or slice the onion and place it in the pan with a drizzle of oil.
Wash the friggitelli and add them whole to the pan.
👉 Small friggitelli are fully edible, the seeds are not bothersome at all and can be eaten without any problems.
Let them absorb the flavors, turning them for a few minutes, then pour in the tomato purée.
Cook for 15-20 minutes over high heat, then in the last minutes of cooking, add the herbs and chili pepper, if desired.
In the end, my chili pepper wasn’t even spicy, but spicy or not, this sauce owes everything to the goodness of the friggitelli. 😊😋
While the sauce is cooking, bring water to a boil and cook the pasta.
Drain it and toss it with the sauce.
Serve the pasta with friggitelli sauce hot, scattering a shower of spicy provolone flakes or grated with a large-hole grater over each plate.
👉 The addition of provolone is not mandatory of course (also because it is quite flavorful), this pasta with friggitelli sauce is an excellent first course, but if you are a cheese lover, it is worth a try. Then when I make the recipe again… I promise I’ll take a photo of the version with provolone and add it! 😃
Salt-Free Advice
For those who cannot consume salt, consider that provolone is a savory cheese. Typically, the value per 100 g of product ranges from 2 g to 2.5 g of salt, I found one that declares 1.8 g on the label.
The salt content in cheeses is an eternal dilemma: cheeses are delicious but unfortunately salty. The beauty (let’s say “beauty” in quotes) is that being provolone a flavorful cheese, just a little is enough to give the dish that extra taste, so please… just add a few flakes without overdoing it. And anyway, if we don’t put salt in the sauce or the pasta water, a bit of cheese, come on, we can afford it. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granule and the gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not lose flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally break the rule. It’s good for morale and helps to persevere.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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In the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter
