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)
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Vegan Scialatielli with Yellow Tomato & Caper Sauce, Spiralised Courgette & Pistachio
|Yellow Tomato & Caper Sauce||155g||130kCal|
Please note the above nutritional guidance is based on our estimates only.