I made these filini in a pan with friggitelli inspired by the “Fideus a la cassola”, a Spanish first course that uses the same type of pasta but normally includes meat or fish. My light, vegetarian version follows the same procedure as fideus and uses only seasonal vegetables: green friggitelli peppers, San Marzano tomatoes and the secret Iberian touch.
It is important to use durum wheat filini, not the egg ones usually used for soups — pick the longest, thickest size you can find. Also get a wide, shallow pan (similar to a paella pan) and a lid so you can try the filini with vegetables and serve them with aioli sauce, just like the Spanish.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Filini pasta (durum wheat, egg-free)
- 4 friggitelli peppers (green)
- 1 red onion (or white)
- 3 San Marzano tomatoes (ripe)
- 1 clove garlic
- 3 1/3 cups vegetable broth
- 1/2 tsp hot chili paste
- 1/2 tsp sweet paprika
- saffron (1 sachet)
- 1 small bunch chopped parsley
- 4 tbsp olive oil
- to taste salt
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Tools
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Preparation
Buy durum wheat filini, not the egg ones typically used for soups.
Also, get a wide, shallow pan similar to the one used for paella, and a lid.
Prepare the vegetable broth and set it aside.
Put the olive oil and the whole garlic clove in the pan. Brown the garlic and then remove it. Add the chopped onion and chopped friggitelli peppers, add a pinch of salt and sauté the vegetables for 20 minutes over medium heat. Add 2 ladles of vegetable broth (about 3/4 cup) to keep the vegetables moist and cover with the lid.
After 20 minutes, add the blended tomato pulp, the hot chili paste and the sweet paprika. Mix well and let cook, covered, for 5 minutes.
Meanwhile, prepare the saffron infusion by dissolving it in 50 ml of warm water (about 3 1/3 tbsp).
Pour 5 ladles of vegetable broth into the pan (about 2 cups) and when it comes to a boil add the filini pasta. Stir and let cook for 8 minutes.After 4 minutes of pasta cooking, taste and adjust salt if necessary. Add the saffron infusion, stir and finish cooking for another 8 minutes.
Finally, turn off the heat, put a lid on the pan and let the pasta rest for 5 minutes.
Serve the filini in the pan after sprinkling a handful of chopped fresh parsley and, if you like bold flavors, accompany the pasta as the Spaniards do with some Aioli sauce.
