Pietro's Diavolata
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup extra virgin olive oil (divided)
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 medium yellow sweet pepper, seeded and chopped small
- 1 medium sweet red pepper, seeded and chopped small
- 1⁄2 teaspoon hot red pepper flakes
- 1 cup oil-cured black olive, remove pits and discard
- 1⁄4 lb pancetta, chopped small
- 1⁄4 lb extra hot capacollo, chopped small
- 1 1⁄2 ounces canned anchovies
- 1⁄2 cup chopped fresh parsley
- 12 12 ounces fettuccine pasta or 12 ounces make your own fresh pasta (preferred)
- 3 tablespoons finely chopped fresh parsley
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
directions
- In a large frying pan on medium heat, add 1/4 cup of olive oil, onion, garlic and brown lightly, about 6 to 8 minutes; DO NOT BURN.
- Add sweet yellow and red peppers, red hot pepper flakes and cook on medium heat for 10 minutes, stirring occasionally.
- Chop pitted olives and add to frying pan and mix.
- Add remaining 1/4 cup of olive oil, pancetta, cappicollo and cook on medium-high heat for another 8 to 10 minutes, stirring occasionally.
- Add anchovies and chopped fresh parsley, stir well and cook on medium-high heat for 5 minutes longer.
- Adjust seasonings to taste.
- Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with water and bring to a rolling boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt.
- Add dry pasta and cook according to package directions.
- If using fresh pasta, cook for 6 to 8 minutes, el dente'.
- Drain pasta well and transfer to a large mixing bowl.
- Add cooked sauce in amounts to your liking and toss well to coat.
- Sprinkle with freshly grated Parmigiano Reggiano cheese and toss lightly to coat.
- Sprinkle each serving with chopped parsley.
- Refrigerate any unused sauce in a container with lid.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.