A rustic and intensely flavorful pasta inspired by the flavors of Calabria.
Fileja, a traditional Calabrian pasta, is tossed with a smooth roasted pepper cream enriched with a little spicy ’nduja. The dish is finished with crispy breadcrumbs and fried salted capers, adding an excellent contrast of textures and flavors.
Ingredients (approx. 18 quenelles)
For the quenelles
- 200 g of fileja or any other pasta
- 2 red bell peppers
- ½ small onion
- 1–2 teaspoons ’nduja
- 1 tablespoon salted capers
- 2 tablespoons breadcrumbs
- Extra-virgin olive oil
- Salt
Method
1. Prepare the pepper cream
Clean the peppers, removing the seeds and white membranes, and cut them into pieces.
Finely chop the onion and gently sauté it in a little extra-virgin olive oil until soft, without browning it.
Add the peppers and cook over medium-low heat until completely tender. Season lightly with salt.
Transfer the peppers and onion to a blender and blend until you obtain a smooth, creamy sauce.
2. Add the ’nduja
Return the pepper cream to the pan over low heat. Add 1 teaspoon of ’nduja and stir until completely incorporated. Taste and add a second teaspoon if you want a more pronounced spicy flavor.
3. Prepare the crispy breadcrumbs
Toast the breadcrumbs in a dry skillet over medium-low heat, stirring frequently, until golden and crisp. Set aside.
4. Fry the capers
Rinse and dry the salted capers very well. Fry them briefly in hot olive oil until they become crisp and slightly opened. Drain on paper towel.
5. Cook the fileja
Cook the fileja in salted boiling water until al dente. Reserve some of the pasta cooking water before draining.
Add the pasta to the pan with the pepper and ’nduja cream. Toss well, adding a little cooking water if necessary, until the sauce coats the fileja evenly.
6. Finish the dish
Serve immediately and finish with the crispy breadcrumbs and fried capers.
Chef’s note
I deliberately leave out the cheese. The dish already has plenty of character from the sweet peppers, spicy ’nduja and salty fried capers. The breadcrumbs provide the toasted element without making the sauce heavier.
The result is a distinctly Calabrian combination of sweet, spicy, salty and crunchy.
