Pasta with Tomatoes and Friselle

Pasta with cherry tomatoes and friselle is a simple and tasty summer dish, typical of southern Italian cuisine. Friselle is a type of stale bread or durum wheat biscuit, typical of Campanian and Apulian tradition, which is soaked in water to soften. Here is the traditional recipe with an Italian touch:

Ingredients

• 320 g of pasta (spaghetti or orecchiette are a good choice)
• 250 g of cherry tomatoes
• 2 friselle
• 1 garlic clove
• Fresh basil to taste
• Dried oregano to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A bunch of chopped parsley (optional)
• Chili pepper (optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. Meanwhile, wash the cherry tomatoes well and cut them in half or quarters depending on their size.
3. In a large bowl, crumble the friselle that has been previously soaked in water and squeezed.
4. Add the cherry tomatoes to the friselle, and season with extra virgin olive oil, a pinch of salt, pepper, a little dried oregano, and basil torn by hand.
5. Add the peeled and crushed garlic clove (which you will remove before serving) and, if you like, a piece of chili pepper as well.
6. Mix everything well and let it marinate while the pasta cooks.
7. When the pasta is al dente, drain it and add it to the cherry tomato and friselle dressing.
8. Mix well so that the pasta absorbs the flavors from the dressing, add chopped parsley if desired, and serve immediately.

If you like, you can add capers or black olives to give the dish more flavor. And for an even richer variation, you can add buffalo mozzarella cut into cubes.

Fun Fact

Friselle is often eaten in summer in Campania and Puglia as a cold dish. It is usually seasoned only with tomatoes, oregano, salt, and a drizzle of oil, but dishes like pasta or salads with friselle are enriched variations that build on the same base. It is an excellent solution for summer meals because it is fresh and quick to prepare, without needing to turn on the stove.