FREE DELIVERY ON ALL ORDERS ABOVE £30

/ serving

Vegan Scialatielli with a Yellow Tomato & Caper Sauce, Spiralised Courgette & Pistachio Crumb (v.)

Scialatielli are a thick and short version of fettuccine with a rectangular cross-section. As the recipe for scialatielli forgoes egg, it is also a vegan variety of pasta, made only with flour, water and a scant sprinkling of salt. Unlike many of its pasta relatives, scialatielli are a recent invention, only dating back to the late 1960s. Chef Enrico Cosentino invented them in his native Amalfi on the Amalfi Coast, where it quickly gained popularity and even won an international culinary contest in 1978. The word scialatielli comes from the Neapolitan word sciglià, which means "to ruffle". This is appropriate, since each strand is slightly irregular, due to being hand-made and cut by kitchen knives… Elena, the wife of our founder Alex, is from Napoli and he can testify that the Napolitans “ruffle” a fair bit!

This week, our scialatielli are the stage for our second plant-based Pasta of the Future recipe. We've created a beautiful, plant-based sauce from yellow datterini tomatoes from Sicily, which we combine with capers (capperetti in Italian) from the sun-drenched Mediterranean island of Pantelleria. The combination of sweet datterini and slightly salty capperetti produces a delicate sauce showcasing some of Italy's finest plant-based flavours. Freshly spiralised courgette and a Sicilian pistachio crumb complete this gratifying - and incredibly healthful - summer pasta dish of Southern Italy.

INGREDIENTS (allergens in bold): Vegan pasta (Durum Wheat Flour, Water), Courgette, Extra virgin olive oil, Yellow Datterini Tomatoes, Onion, Salt, Sugar, Lemon Juice, Capers, Black Pepper

GARNISH INGREDIENTS: Pistachio crumb (Wheat)

Download the recipe card

Vegan Scialatielli with Yellow Tomato & Caper Sauce, Spiralised Courgette & Pistachio

Grams Calories
Vegan Scialatielli 100g 250kCal
Yellow Tomato & Caper Sauce 155g 130kCal
Spiralised Courgette 90g 20kCal
Pistachio 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Scialatielli are a thick and short version of fettuccine with a rectangular cross-section. As the recipe for scialatielli forgoes egg, it is also a vegan variety of pasta, made only with flour, water and a scant sprinkling of salt. Unlike many of its pasta relatives, scialatielli are a recent invention, only dating back to the late 1960s. Chef Enrico Cosentino invented them in his native Amalfi on the Amalfi Coast, where it quickly gained popularity and even won an international culinary contest in 1978. The word scialatielli comes from the Neapolitan word sciglià, which means "to ruffle". This is appropriate, since each strand is slightly irregular, due to being hand-made and cut by kitchen knives… Elena, the wife of our founder Alex, is from Napoli and he can testify that the Napolitans “ruffle” a fair bit!

This week, our scialatielli are the stage for our second plant-based Pasta of the Future recipe. We've created a beautiful, plant-based sauce from yellow datterini tomatoes from Sicily, which we combine with capers (capperetti in Italian) from the sun-drenched Mediterranean island of Pantelleria. The combination of sweet datterini and slightly salty capperetti produces a delicate sauce showcasing some of Italy's finest plant-based flavours. Freshly spiralised courgette and a Sicilian pistachio crumb complete this gratifying - and incredibly healthful - summer pasta dish of Southern Italy.

Ingredients

INGREDIENTS (allergens in bold): Vegan pasta (Durum Wheat Flour, Water), Courgette, Extra virgin olive oil, Yellow Datterini Tomatoes, Onion, Salt, Sugar, Lemon Juice, Capers, Black Pepper

GARNISH INGREDIENTS: Pistachio crumb (Wheat)

Recipe Card

Download the recipe card

Nutrition

Vegan Scialatielli with Yellow Tomato & Caper Sauce, Spiralised Courgette & Pistachio

Grams Calories
Vegan Scialatielli 100g 250kCal
Yellow Tomato & Caper Sauce 155g 130kCal
Spiralised Courgette 90g 20kCal
Pistachio 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only.