Tuesday, February 12, 2013

Pasta Pugliese

This dish that I am sharing today is typical of the southern Italian region Puglia.
My dad is from Puglia, and I grew up eating this dish. It is super delicious that even (former) picky husbands will eat.
As a lot of Italian recipes, this is a quick yet healthy alternative to your regular pasta+sauce dish.
This is all you need.
(The original recipe also calls for a couple of small canned anchovies...but I leave mine out.)

Pour some olive oil at the bottom of a pot, adding a clove or two of garlic. Before the garlic turns too brown, add 1lb of frozen or fresh broccoli.
Add 1/3 cup water, a pinch of salt (to taste) stir,and put a lid on. Turn down the heat to medium low and let it cook until tender (usually about 15min).

While the broccoli are cooking, cook the pasta separately.
The "proper" shape of pasta to use for this dish is called orecchiette (little ears), but you could use similar shapes such as shells.
My great Aunt used to make these by hand

When the pasta is done, drain and add to the cooked broccoli.
Add a handful of Parmesan cheese 
(I like to shred mine instead of grating), and mix all together.
Serve hot.
This ingredients used in this dish are good for you...and it is a complete meal!

Stay Frugal,
Daniela


ps. do yourself a favor and add 1T of coarse salt 
to the boiling water, 
before you cook/add the pasta. 
It really gives the pasta a different flavor. 


12 comments:

Amy of While Wearing Heels said...

Yum. With lent looming, this is the perfect meat free meal to add to the rotation.

Meredith @ The Laundry Can Wait said...

Looks so yummy! I love that you incorporate your family heritage into your daily life. I'm a little jealous that I have absolutely no ties to Italy. ;)

Mariette VandenMunckhof-Vedder said...

Dearest Daniela,
You come up with mouthwatering, yummy recipes all the time. Quick, easy and HEALTHY! Thank you so much again for sharing this.
It makes me happy for creating a little bit of Italy in my kitchen... curing the feeling of being a bit homesick at times to the area where we worked and lived in 'Il Veneto'.
Hugs,
Mariette

Geri O said...

Just in time for lent. I'm going to try this. I'm waiting for your pasta fagioli recipe.

Marigene said...

Yummy, yummy!

~ Liz ~ said...

I'll have to try the coarse salt idea to see how it changes the flavor. Thanks for another great sounding recipe!
Liz

Laurie said...

this looks and sounds amazing, do you know we bought soup from our Italian deli and it had the same pasta in it! It was called Faigoli soup, its wonderful!I;m sure I spelled it wrong but as soon as I saw the pasta you used I recognized it,

Libby said...

Sounds really good! I'd love to eat at your house anytime. And BTW, do you shop at International food stores for your Italian ingredients (like that pasta) or can they be found in regular grocery stores?

ℳartina @ Northern Nesting said...

Daniela I make this all the time I just use a different pasta. We also like it with broccoli rabe. Yours looks delish!

Deneen@dreaming-n-color said...

This is my favorite pasta dish. We have it all the time!! Yum

Melissa Ryan said...

Every time I come to your blog two things happen. 1) It makes me miss my friend. 2) It makes me want to go to Olive Garden for dinner. haha

Kerry said...

THREE of my favorites...pasta, broccoli and cheese oh and garlic too! Sounds good!