Ingredients for 4 people:

  • 250 gr of Chitarrone Aglio e Prezzemolo Filotea
  • a spoonful of salted capers
  • an handful of pistachios
  • 2 big carrots
  • 150 gr of fresh seitan
  • dried tomatoes
  • 12 black olives
  • 50 gr of Parmigiano Reggiano
  • extra virgin olive oil
Taste le linguine aglio & prezzemolo


Put the capers in a bit of water to wash away all the salt. Drain them and keep them aside.
Toast the pistachios, then cut the carrots into thin sticks an also cube the seitan, then reduce tomatoes and olives into strips.

In a wok, over low heat, heat up the olive oil with with the carrots for a few minutes, just to sear them: should not soften but remain crispy. Add the seitan and cook for 5 minutes. Turn off the heat and add the sun-dried tomatoes, the olives and the capers.

Cook the Garlic and Parsley Chitarrone Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the wok.

Put the pasta into 4 bowls, sprinkle it with Parmigiano Reggiano flakes, serve and enjoy!

Buon appetito!

Ringraziamo Serena Grossi  foodblogger di L’omin di panpepato autrice della ricetta e della foto realizzata con la nostra pasta di semola.