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. 

Try it.

Linking to
Savvy Southern Style
Stone Gable
The Frugal Girls
It's Overflowing