Authentic home cooking from Italy, with US measurements. 
Fusilloni with Datterini Tomato Purée, Shrimp, Mini Peppers, and Walnuts
The walnut tree is native to Asia and was introduced to Europe in ancient times for its edible fruit. It is considered one of the oldest fruit trees known to humans. In ancient Persia, walnuts were already present by 7000 BC, but only royalty ate them, which led to the fruit being called 'royal.' They even used walnut 'flour' to thicken soups and stews. Inscriptions found on clay tablets from the 2nd century BC reveal the existence of walnut groves in the famous Hanging Gardens of Babylon. The first walnut growers were the ancient Greeks, but the Persians managed to cultivate a superior variety with a higher oil yield. In Greece, walnuts were also used as dye for hair, wool, fabrics, and as medicine.
Fusilloni with Datterini Tomato Purée, Shrimp, Mini Peppers, and Walnuts
The walnut tree is native to Asia and was introduced to Europe in ancient times for its edible fruit. It is considered one of the oldest fruit trees known to humans. In ancient Persia, walnuts were already present by 7000 BC, but only royalty ate them, which led to the fruit being called 'royal.' They even used walnut 'flour' to thicken soups and stews. Inscriptions found on clay tablets from the 2nd century BC reveal the existence of walnut groves in the famous Hanging Gardens of Babylon. The first walnut growers were the ancient Greeks, but the Persians managed to cultivate a superior variety with a higher oil yield. In Greece, walnuts were also used as dye for hair, wool, fabrics, and as medicine.
Open in Cookpad AppSteps
- 1
Slice the datterini tomatoes in half lengthwise. Toss them with olive oil, salt, crushed red pepper flakes, a peeled garlic clove (with the sprout removed), and fresh herbs (basil and mint). Let marinate for about 1 hour.
- 2
Peel and clean the shrimp, removing the heads, shells, and vein, leaving only the tail. Season with olive oil, salt, and plenty of freshly grated ginger. Line a skillet with parchment paper, heat over medium, and arrange the shrimp so each gets some ginger. Cover with aluminum foil (to create steam) and cook for 1 1/2 minutes per side. Cut some of the shrimp into bite-sized pieces.
- 3
Remove the seeds and tough parts from the mini peppers and cut them into thin strips. Sauté over high heat with the scallions and a couple of turns of olive oil until softened. Season with salt. Leave everything in the pan.
- 4
Remove the garlic and herbs from the tomatoes. Set a few tomatoes aside to keep whole, and place the rest with their juices in a container for an immersion blender. Add an ice cube and blend, drizzling in olive oil. Strain through a fine mesh sieve. The sauce should be very fluid. Adjust salt to taste.
- 5
Cook the fusilloni pasta. About 1 minute before it's done, transfer it to the hot pan with the peppers. Sauté over high heat, then finish cooking by adding pasta water a little at a time. At the end, add the shrimp, some of the (warmed) tomato sauce, mix well, drizzle with a little raw olive oil, and toss everything together.
- 6
Plate the pasta, adding a few walnut halves and drizzling with a few more drops of sauce.
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