Shishito pepper and whitebait pasta
This spicy chili pasta is infused with the delicious flavor of whitebait, making it a recommended pasta dish to eat in the summer. The anchovies give it a salty taste, so please adjust the amount of salt to taste
How to make it
1
Thinly slice the Kujo leeks diagonally. Finely chop the red and green chilies. Start boiling the fedellini
2
Heat olive oil and garlic in a frying pan, and when the garlic is golden brown, add the chopped vegetables (1), shishito peppers, and anchovies and stir fry
3
Once the vegetables have softened, add 50cc of pasta cooking water and Italian parsley to make a sauce
4
Add the boiled pasta and dried sardines to [3] and mix with the sauce
5
Mix while stirring the frying pan, season with oil, salt and pepper (not included in the recipe), and finish by sprinkling with green onions
Ingredients for 3 people
-
- Kujo green onion
- 50g
-
- Red chili pepper raw
- 1 medium
-
- Green chili pepper raw
- 1 medium
-
- Federini
- 280g
-
-
Olive Oil
Ardoino Extra Virgin - 5 tablespoons
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Shishito Chicken
- 120g
-
- Anchovies
- 3 fillets
-
- Boiling water
- 50cc
-
- Italian parsley chopped
- 1 tablespoon
-
- Whitebait
- 1 pack (110g)
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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