Summer Calabrian-style cold pasta

Calabrian cold pasta is a first course with a strong flavour, easy and quick to prepare, seasoned with the typical products of the region.

Ingredients for 4 people

  • 320 g of farfalle pasta
  • 100 g of dried tomatoes in oil
  • 1 Calabrian hot pepper
  • 150 g of caciocavallo silano PDO
  • 1 teaspoon of nduja
  • 30 g of aged pecorino cheese
  • EVO oil
  • Salt

Summer Calabrian-style cold pasta: the recipe

In a large bowl prepare the ingredients for the seasoning: let the dried tomatoes drain well and cut them into small pieces, do the same with hot pepper, then add the diced caciocavallo silano cheese and the nduja. Stir gently with a wooden spoon, mix well and set aside.

In a pot, bring the water to the boil, salt slightly, add the pasta and cook for the time indicated on the package. Once cooked, drain and rinse under cold water. Combine the pasta with the previously processed ingredients, add the pecorino cheese and mix well, then add salt if necessary and keep in the fridge. Once cold, season with a drizzle of olive oil and serve.

If you want to enjoy this pasta as a hot dish prepare all the ingredients in a low and wide pan, cook and drain the pasta, add it to the ingredients, mix well and serve immediately.