Catalonia-style pasta

For this recipe of “pastato Catalonia ”, borrowed fromApulian cuisine, we have chosen a particular pipeline of pasta: the fusilli (not to be confused with the homemade ones). The "fusilli alla catione", therefore, is afirst coursewhich enhances the flavors of the South with simple and tasty ingredients like itomatoesAnd Catalonia, an increasingly appreciated vegetable. A first coursefastand exquisite to be proposed at any time.

Catalonia-style pasta

For this recipe of "Pasta alla Catalonia", borrowed from the Apulian cuisine, we chose a particular pitfall of pasta: the fusilli (not to be confused with the homemade ones).

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Preparation:5 minutes minutes

Cooking:10 minutes minutes

Total time:15 minutes minutes

Range:First dishes

Kitchen:Apulian cuisine

Keywords:quick first courses

Servings:4 people

Equipment

• Non -stick saucepan (for pasta)
• Non -stick pan (for Catalonia)
• Sharp knife
• Chopping board
• Bowl (optional, for draining/service)
• Wooden spoon
• Colander

Ingredients

• 300 gr Pasta perforated fusilli
• 800 gr Catalonia
• 500 gr Tomato pulp
• 3 segments Garlic
• 2 spoons Olive Oil extra virgin
• 3 spoons Pecorino cheese grated
• to taste Salt
• to taste pepper

instructions

• Clean and wash the Catalonia, cut them into large pieces and put it in a pot with little water and cook it for about 4 minutes from the moment of boiling.
• Drain it and immerse it in another water placed in a pot.
• As soon as it is boiling, add the pasta and cook it.
• In a saucepan, brown the garlic in the oil, after having slightly crushed it.
• Add the tomato pulp, salt and pepper and cook over high heat for about 5 minutes.
• Drain the pasta with Catalonia and place it in a bowl.
• Season it with the pecorino cheese and the newly prepared sauce.
• Serve the hot dish on the table.
  

Notes

Some variations are:

• Melt the pasta and catalonia in a pan with the other ingredients;
• If you want you can replicate the recipe without tomato;
• Of your choice, it is possible to replace the pepper with the chilli pepper.