Pasta with tomatoes and frisella
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 668
- Carbohydrates g 84.9
- of which sugars g 8.9
- Protein g 12.2
- Fats g 31.1
- of which saturated fat g 4.57
- Fiber g 5.2
- Sodium mg 427
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're craving a taste of Southern Italy, pasta with tomatoes and frisella is a dish you’ve got to try. Seriously good. In beautiful places like Puglia and Campania, frisella—this twice-baked bread—has been a staple for ages. And here's the thing, it's traditionally softened with water, topped with fresh tomatoes, and maybe some anchovies. Delicious stuff. This recipe turns that classic into a delicious sauce for pasta, capturing the heart of the Mediterranean in every bite.
You'll love how the tender noodles soak up those juicy flavors of ripe tomatoes, enriched by the fresella recipe. Using bread as a base for the sauce? It's pretty genius. It gives a crisp, rustic feel—just like a warm summer evening by the coast. You know, in Southern Italy, they have this knack for turning simple ingredients into something really, really special. And this pasta with tomatoes? No exception.
Instead of tossing the bread, it becomes an integral part of the sauce, giving you a bowl of moist, hearty goodness. It just stands out from the usual pasta with tomato sauce. Some families like extras—capers or olives maybe—but the stars here are the soft, soaked bread and sweet tomatoes, making each bite unique.
This dish is a testament to why Neapolitan cuisine is famous for turning the basics into beloved favorites. Pretty much. It's a traditional Italian recipe that brings comfort, especially on a hot day, when you want something simple yet a little special. So if you're searching for a pasta with bread twist or want to dive into true southern flavors, this tomato and bread pasta is a meal that feels both new and familiar, celebrating the heart of Southern Italian cooking. And look, you can’t go wrong with that.
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INGREDIENTS
- Vermicelli pasta 11.25 oz (320 g)
- Datterino tomatoes 1 ⅓ cup (200 g)
- Red Tropea onions 2.1 oz (60 g)
- Friselle 2.5 oz (70 g)
- Lemon peel 1
- Fine salt to taste
- Extra virgin olive oil to taste
- Wild fennel to taste
- for the fennel pesto
- Wild fennel 1 ½ tbsp (20 g)
- Extra virgin olive oil ½ cup (100 g)
- Ground pistachio 3 tbsp (20 g)
- Fine salt to taste
How to prepare Pasta with tomatoes and frisella
To make the pasta with tomatoes and frisella, wash the cherry tomatoes, then cut them in half. Clean the onion and slice it finely. In the mixer bowl, place the frisella cut into pieces 3
Flavors with the lemon zest 4 and blend everything 5 until you get crumbs 6.
Now prepare the fennel pesto: wash and dry the fennel, place it in a tall glass, add the chopped pistachios 7, a pinch of salt, and 7 oz of olive oil 8, then blend everything with an immersion blender until you get a creamy consistency 9.
Transfer the pesto to a small bowl and cover it with plastic wrap 10. Meanwhile, place a pot of salted water on the stove and bring it to a boil, it will be needed for cooking the pasta. Now prepare the sauce: pour a drizzle of oil in a pan, add the sliced onion 11, let it fry for a couple of minutes, then add the previously cut cherry tomatoes 12
Flavor with a handful of fennel 13, cover with the lid 14, and cook for a couple of minutes. Continue cooking the cherry tomatoes by removing the lid and mashing them with a wooden spoon 15 and continue cooking for about eight minutes.
Meanwhile, cook the pasta for the time indicated on the package 16. Toast your frisella crumbs in a small pan with a drizzle of oil 17 until they are slightly browned 18.
As soon as the pasta is cooked, drain it directly into the pan with the sauce 19, add a ladle of cooking water 20, and season with the fennel pesto prepared earlier 21
Mix to combine the seasoning 23 and distribute the pasta on the plates, garnishing with the toasted frisella crumbs 24. The pasta with tomatoes and frisella is ready to be enjoyed 24.