It’s hot, summer has arrived, and the craving for cold foods becomes increasingly urgent. Today I propose a delicious cold pasta with vegetables, enhanced by the aroma and flavor of Cetara anchovy extract, an excellent product derived from the processing of salted anchovies, mastered by the fishermen of Cetara. This is an extremely easy and customizable recipe, to be prepared in advance and stored in the fridge. Cetara anchovy extract is perfect for a Ferragosto garlic and oil spaghetti; with very few ingredients, we will obtain a real delicacy.
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Ferragosto, Spring, Summer
Ingredients
- 9 oz short ridged pasta (also gluten-free)
- 1 bell pepper
- 1 zucchini
- to taste red onion (sliced)
- to taste parsley
- 4 tbsps Cetara anchovy extract
- 8 tbsps extra virgin olive oil
- 1 tbsp white wine or apple vinegar
Steps
The dressing should be prepared a bit in advance (even the day before) and no salt should be added.
First, let’s take care of the vegetables.
Boil some water in a saucepan to blanch the vegetables.
Then, prepare some icy cold water in a large bowl (we’ll use it to stop the cooking of the vegetables) and set it aside.
Wash the bell pepper, remove the inedible parts, and cut it into small squares.
Wash the zucchini, cut it into not too large cubes.
Thinly slice the red onion.
When the saucepan water is boiling, add the vinegar, the bell pepper, and zucchini pieces, cover, and, on high heat, let them cook for only three minutes, to keep the vegetables firm. The vinegar will make the bell pepper digestible (works for me!).
After the time, immediately drain them and plunge them into the bowl with cold water to stop the cooking, leaving them with their bright color.
Bring water to a boil for the pasta; remember not to salt it.
While the pasta is cooking, pour the anchovy extract into a large bowl. Add the oil, well-drained vegetables, onion, and chopped parsley.
Drain the pasta al dente, reserving half a glass of cooking water.
Add the pasta to the dressing in the bowl, mix well until all the ingredients are perfectly combined; if necessary, if the dressing seems a bit insufficient, instead of adding more extra virgin olive oil, you can add some tablespoons of the pasta cooking water.
Bon appetit
