Pasta with Catalogna

For this “pasta with catalogna” recipe, borrowed from Apulian cuisine, we chose a particular pasta shape: fusilli (not to be confused with homemade ones). “Fusilli with catalogna” is a first course that enhances the flavors of the south with simple and tasty ingredients such as tomatoes and catalogna, a vegetable that is increasingly appreciated. A quick and delicious first course to serve at any time.

Pasta alla catalogna

For this "pasta alla catalogna" recipe, borrowed from Apulian cuisine, we have chosen a particular pasta die: fusilli (not to be confused with homemade ones).

voti: 5 (5)

Print Recipe Vota la ricetta

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: First courses

Cuisine: Apulian cuisine

Servings: 4 persone

Attrezzature

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

Ingredients

• 300 gr Pasta pierced fusilli
• 800 gr Chicory
• 500 gr Tomato pulp
• 3 cloves Garlic
• 2 tablespoons Olive Oil extra virgin
• 3 tablespoons Pecorino cheese grated
• qb Salt
• qb Pepper

Instructions

• Trim and wash the chicory, cut into large pieces and place in a pot with little water, cook for about 4 minutes from boiling.
• Drain and immerse in another pot of water.
• As soon as it boils again, add the pasta and cook to al dente.
• In a saucepan, lightly brown the garlic in the oil after slightly crushing it.
• Add the tomato pulp, salt, and pepper, and cook on high heat for about 5 minutes.
• Drain the pasta with chicory and place in a bowl.
• Dress with pecorino cheese and the freshly prepared sauce.
• Serve the hot dish at the table.
  

Notes

Some variants include:

• stir-frying the pasta and chicory together in a pan with the other ingredients;
• you can also prepare the recipe without tomato;
• optionally, replace the pepper with chili pepper.