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).
Servings: 4 persone
Equipment
- Non-stick saucepan (for the pasta)
- Non-stick pan (for the chicory)
- Bowl (optional, for draining/serving)
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.