Catalonia-style pasta

For this recipe of “pastato Catalonia”, borrowed fromApulian cuisine, we chose a particular type of pasta: fusilli (not to be confused with home-made ones). The “fusilli alla catalonia”, therefore, is afirst coursewhich enhances the flavors of the south with simple and tasty ingredients such astomatoesand Catalonia, an increasingly popular vegetable. A first coursefastand exquisite to offer at any time.

Catalonia-style pasta

For this "Catalonia-style pasta" recipe, borrowed from Apulian cuisine, we have chosen a particular type of pasta: fusilli (not to be confused with 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

Portions:4 people

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 place them in a pan with a little water and cook for about 4 minutes from the moment of boiling.
• Drain it and immerse it in more water placed in a pan.
• As soon as it comes back to the boil, add the pasta and cook it.
• In a saucepan, brown the garlic in the oil, after lightly crushing it.
• Add the tomato pulp, salt and pepper and cook over high heat for about 5 minutes.
• Drain the pasta with the catalonia and place it in a bowl.
• Season it with the pecorino cheese and the freshly prepared sauce.
• Serve the dish hot.
  

Notes

Some variations are:

• sauté the pasta and catalogna in a pan with the other ingredients;
• If you want, you can replicate the recipe without tomato;
• you can optionally replace the pepper with chilli.