Spaghetti alla Nanninella.
Simple, quick, and delicious.
Spaghetti alla Nanninella is a dish born purely by chance; I had some river peppers in the fridge and lots of colorful cherry tomatoes, so I thought why not combine them all, and this incredibly tasty dish was born, to which I gave my name 🙂
Spaghetti alla Nanninella is a very simple and quick dish to prepare with a mix of ingredients that come together to create a uniquely delicious dish, perfect for any occasion and sure to win everyone over at the first bite.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 13.4 oz spaghetti
- 10.6 oz friggitelli (also known as green river peppers)
- 7 cherry tomatoes (or grape tomatoes)
- 10 yellow cherry tomatoes
- 1 onion
- 1 clove garlic
- 2.5 oz mixed grated cheese (Parmesan or Grana Padano and Pecorino)
- to taste chili pepper (you can also omit it)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Wooden Spoon
- 1 Tongs
- 1 Pot
Steps
First, rinse and dry the friggitelli, clean them by removing the stem and seeds, and cut them into 2 or 3 parts.
Peel, remove the core, and chop the garlic.
Put a drizzle of oil in a large pan, add the garlic and friggitelli, and cook them quickly over low heat, stirring often; season with salt.
Put the pot on the stove with plenty of water to cook the spaghetti.Set the friggitelli aside on a plate.
Rinse both types of cherry tomatoes and cut them into halves or quarters, peel and chop the onion.
Without washing the pan, add a drizzle of oil, the chopped onion, and a pinch of chili pepper (you can omit it if you like), and let the onion wilt over low heat.
As soon as the onion is wilted and becomes translucent, add the cherry tomatoes and cook for a few minutes until the tomatoes wilt.
Season with salt and add a grind of pepper; add the friggitelli, let everything flavor for a moment, and turn off the heat.
Cook the spaghetti al dente in salted boiling water.
When a minute or so is left in the cooking time indicated on the package, use spaghetti tongs to transfer them directly into the sauce.
Add a few tablespoons of pasta water, a drizzle of oil, and mix until everything is combined.
Also add the grated cheese, a little pasta water if necessary, and mix again.
Serve immediately.
Spaghetti alla Nanninella is ready to be enjoyed… Bon appétit!
Also try River Peppers in the Pan, you can find the recipe CLICKING HERE.
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