Fusilli all'Ortolana | Italian Taste with Garden Vegetables
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30 min
Quick
Sezamo
O rețetă italiană tradițională și plină de culoare, Fusilli all'Ortolana combină pastele al dente cu ardei gras dulce, ciuperci champignon rumenite, roșii cherry suculente, usturoi și busuioc proaspăt, desăvârșite cu parmezan fin.
Preparation method
Preparing the vegetables
Wash all vegetables thoroughly. Dice the bell peppers into medium-sized cubes, cut the button mushrooms into thick slices, and halve the cherry tomatoes. Finely chop the red onion and thinly slice the garlic cloves.
Cooking the vegetables in the pan
Heat the extra virgin olive oil in a large, deep skillet over medium heat. Add the red onion and sauté for 2-3 minutes until translucent, then add the garlic and chili flakes for 30 seconds until fragrant.
Add the diced red and yellow bell peppers along with the sliced mushrooms to the skillet. Sauté the vegetables over medium-high heat for 6-8 minutes, stirring frequently, until they begin to lightly brown while still keeping their crisp texture.
Chef's tip
Reserving the pasta cooking water is essential: the starch in the water emulsifies with the olive oil and tomato juices, creating a creamy and silky sauce without the need for heavy cream.
For an extra crunchy touch, you can add a tablespoon of toasted pine nuts or chopped walnuts at the end.
15 min
Under an hour
