Spelt noodles cold with cherry tomatoes. That is my personal version of pasta crudaiola, to which I added capers and mint. The paste to crudaiola, or a simple pasta topped with raw tomatoes and herbs, It is a traditional Italian recipe of the summer kitchen. In this case I made more aromatic with capers and especially with the use of pennyroyal, fragrant. The mint is very similar to Peppermint, but with a more pungent aroma than the traditional mint. Obviously a great alternative is the use of basil, which makes the plate 100% Mediterranean. Wanting to, You could enrich the recipe with diced Dop buffalo mozzarella or fior di latte, to make this cold pasta a delicious single dish.
The flat today but was created with the idea of preparing a cold summer pasta and vegan virtually effortless. I used my beloved IGP Pachino tomatoes: just marinate together with extra virgin olive oil, salt and pepper to obtain an extraordinary dressing, which gives its best – in my opinion – with the strong flavor of farro spaghetti. The fire is lit to boil the pasta, but then everything in the fridge and the heat did not you will remember more when you have tasted them. If by chance you were vegans, do not forget to peek in my VEGAN RECIPES, perhaps you might find some ideas that may interest you: I remind you that many Sicilian dishes, For example,, They are naturally vegan, no need to make any changes.
I recommend, prepare the sauce at least a few hours before on pasta, so the flavors have time to blend. I'm sure you will find these cold farro spaghetti with cherry tomatoes delicious and special. And have a look at all my OF SALAD RECIPES PASTA AND RICE. And remember that on my channel YOUTUBE Video find many delicious recipes and cooking tutorials. Have a good day!
360 grams of spaghetti di farro
800 grams of Pachino tomatoes
Roman fresh mint to taste
salt and pepper
extra virgin olive oil as required
a handful of capers
The cold farro pasta, the crudaiola, with capers and mint, It is prepared in an instant, but I suggest you prepare the dressing at least two hours in advance and let marinate in the refrigerator so that you insaporisca for good. Wash tomatoes and cut them in half and then into quarters and place them in a bowl. Finely chop the capers and add them to the tomatoes. Also add mint: keep in mind that it is very aromatic, so pay attention to the amount and to your taste. Season with salt, pepper and season with extra virgin olive oil. Put everything in the refrigerator and let stand.
Boil the spelled pasta in boiling salted water and drain it al dente. Put it in a bowl by slinging it with a drizzle of oil so that it does not 'stick' and leave it to warm, then add to sauce Pachino mixing well and adding, If necessary, a little oil. Let rest the cold farro pasta, the crudaiola, with capers and mint in refrigerator up to 15 minutes before serving. Bon appétit!
MATCHING: A Fiano di Avellino produced by the company Murata Masseria It is our recommendation for this recipe: this wine has a delicate bouquet of white fruit and nutty, Dry on the palate, soft. It should be served fresh around 10 degrees.