Fusilloni con crema di peperoni, olive nere e ricotta salata by @maritoemoglie_incucina

55 min
Easy

4 servings

🍝

350 g

Fusilloni

🫑

2

Red Bell Peppers

🫒

100 g

Black Olives

🧀

100 g

Ricotta Salata

🧄

2

Garlic Cloves

🫒

Olive Oil

🧂

Salt

🫑

Pepper

🌿

Fresh Parsley

Preparation Steps

  1. Step 1/11

    Cut the bell peppers into pieces, remove seeds and internal filaments.

    🫑Red bell peppers
    🔪Knife

  2. Step 2/11

    Heat some olive oil in a pan, add bell pepper pieces and whole garlic cloves.

    🫒Olive oil
    🫑Red bell peppers
    🧄Garlic cloves
    🍳Pan

  3. Step 3/11

    Cook until peppers are soft and slightly caramelized, about 15-20 min.

    🫑Red bell peppers
    🧄Garlic cloves
    🍳Pan

  4. Step 4/11

    Remove garlic cloves, blend peppers to a smooth cream.

    🫑Red bell peppers
    🌪️Blender

  5. Step 5/11

    Season with salt and pepper.

    🧂Salt
    🫑Pepper

  6. Step 6/11

    Cook fusilloni in salted water.

    🍝Fusilloni
    🧂Salt
    🍲Pot

  7. Step 7/11

    Cut black olives, heat some olive oil in a pan, add olives.

    🫒Black olives
    🫒Olive oil
    🍳Pan
    🔪Knife

  8. Step 8/11

    Sauté for a few minutes.

    🫒Black olives
    🍳Pan

  9. Step 9/11

    Add fusilloni to the pan with black olives, mix well.

    🍝Fusilloni
    🫒Black olives
    🍳Pan

  10. Step 10/11

    Add bell pepper cream to fusilloni, mix until pasta is well covered.

    🍝Fusilloni
    🫑Red bell peppers
    🍳Pan

  11. Step 11/11

    Garnish with chopped fresh parsley, plate and grate some ricotta salata on top.

    🌿Fresh parsley
    🧀Ricotta salata
    🔪Knife
    🧀Grater

Composition

Ingredients

Types

Pasta, Vegetables, Fruits, Dairy, Condiments, Herbs

Ingredients

Fusilloni, Red bell peppers, Black olives, Ricotta salata, Garlic cloves, Olive oil, Salt, Pepper, Fresh parsley

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

560 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 80g, Sugar: 8g, Fat: 18g, Fiber: 6g, Saturated Fat: 5g, Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.7mg, Potassium: 600mg, Magnesium: 75mg

Vitamins

Vitamin C: 120mg, Vitamin E: 3mg, Vitamin K: 155g, Vitamin A: 310IU, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

35 minutes

Cooking

20 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Blender, Pan, Pot, Knife, Grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft

Flavors

Savory, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (in an airtight container)