Recipe

Scialatielli all'Amalfitana with a Quebecois Twist

Maple-infused Scialatielli: A Fusion of Italian and Quebecois Flavors

4.7 out of 5

This recipe combines the traditional Italian dish of Scialatielli all'Amalfitana with the unique flavors of Quebecois cuisine. The result is a delightful fusion of Italian pasta and Quebec's beloved maple syrup, creating a harmonious blend of sweet and savory flavors.

Pasta› Scialatielli all’Amalfitana

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› North American cuisine› Canadian cuisine› Cuisine of Quebec

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Pescatarian, Nut-free, Soy-free, Shellfish-free

Allergens

Wheat (in the pasta), Dairy (in the Parmesan cheese)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

In this Quebecois adaptation, we incorporate maple syrup into the traditional Scialatielli all'Amalfitana recipe. The maple syrup adds a unique sweetness and depth of flavor to the dish, creating a fusion of Italian and Quebecois cuisines. We alse have the original recipe for Scialatielli all’Amalfitana, so you can check it out.

300g (10.5 oz) Scialatielli pasta 300g (10.5 oz) Scialatielli pasta
2 tablespoons olive oil 2 tablespoons olive oil
3 cloves of garlic, minced 3 cloves of garlic, minced
400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
2 tablespoons maple syrup 2 tablespoons maple syrup
Salt and pepper to taste Salt and pepper to taste
Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 80g, 10g
Protein: 12g
Fiber: 5g
Salt: 1g

Preparation

1.
Cook the Scialatielli pasta according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3.
Add the crushed tomatoes to the skillet and simmer for 10 minutes, stirring occasionally.
4.
Stir in the maple syrup and season with salt and pepper to taste. Cook for an additional 5 minutes.
5.
Add the cooked Scialatielli pasta to the skillet and toss until well coated with the sauce.
6.
Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

Maple syrup — Choose a high-quality, pure maple syrup for the best flavor.
Scialatielli pasta — If you can't find Scialatielli pasta, you can substitute it with fettuccine or linguine.

Tips & Tricks

For a spicier kick, add a pinch of red pepper flakes to the sauce.
Garnish with fresh basil just before serving to enhance the aroma.
Serve with a side of crusty bread to soak up the delicious sauce.
Experiment with different types of grated cheese, such as Pecorino Romano or Asiago, for added flavor.
If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.

Serving advice

Serve the Maple-infused Scialatielli hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Accompany it with a side of crusty bread to complete the meal.

Presentation advice

Plate the Scialatielli pasta in a shallow bowl, allowing the vibrant colors of the sauce to shine through. Garnish with a sprig of fresh basil for an elegant touch.