Pietro's Diavolata Recipe

Name: Pietro's Diavolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ½ teaspoon hot red pepper flakes; 1 cup oil-cured black olive, remove pits and discard; 14 lb pancetta, chopped small; 14 lb extra hot capacollo, chopped small; 1 12 ounces canned anchovies; ½ cup chopped fresh parsley; 12 ounces linguine or 12 ounces fettuccine pasta or 12 ounces make your own fresh pasta (preferred); 3 tablespoons finely chopped fresh parsley; ½ cup freshly grated parmigiano-reggiano cheese

Servings: persons

½ 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
½ teaspoon hot red pepper flakes
1 cup oil-cured black olive, remove pits and discard
14 lb pancetta, chopped small
14 lb extra hot capacollo, chopped small
1 12 ounces canned anchovies
½ cup chopped fresh parsley
12 ounces linguine or 12 ounces fettuccine pasta or 12 ounces make your own fresh pasta (preferred)
3 tablespoons finely chopped fresh parsley
½ cup freshly grated parmigiano-reggiano cheese

1
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.
2
Add sweet yellow and red peppers, red hot pepper flakes and cook on medium heat for 10 minutes, stirring occasionally.
3
Chop pitted olives and add to frying pan and mix.
4
Add remaining 1/4 cup of olive oil, pancetta, cappicollo and cook on medium-high heat for another 8 to 10 minutes, stirring occasionally.
5
Add anchovies and chopped fresh parsley, stir well and cook on medium-high heat for 5 minutes longer.
6
Adjust seasonings to taste.
7
Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with water and bring to a rolling boil.
8
Add 2 tablespoons of olive oil and 1 tablespoon of salt.
9
Add dry pasta and cook according to package directions.
10
If using fresh pasta, cook for 6 to 8 minutes, el dente'.
11
Drain pasta well and transfer to a large mixing bowl.
12
Add cooked sauce in amounts to your liking and toss well to coat.
13
Sprinkle with freshly grated Parmigiano Reggiano cheese and toss lightly to coat.
14
Sprinkle each serving with chopped parsley.
15
Refrigerate any unused sauce in a container with lid.

1206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ 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, and more.

Yes, Pietro's Diavolata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pietro's Diavolata

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