recipes
RECIPE PASTA Orecchiette & Spinaches
Ingredients:
Orecchiette
pasta
Plum
tomatoes
Baby
spinaches
Evo
oil (extra virgin olive oil)
Garlic
Ginger
Turmeric
Chili peppers
How
to cook Pasta
For me is kinda obvious, but I understand
that if you are not italian or have some italian relatives (and if you aren’t a
chef), you may not know how to do it properly.
You must put your pasta in already boiling
and salted water, NOT BEFORE. NEVER BEFORE. Also is very important never to
overcook pasta. On the package is indicated the cooking time, and usually is
the maximum time. For instance, I like my pasta better “al dente” so
that it mantain an harder consistency.
For This recipe I used orecchiette
al grano arso Attilio, from the brand Granoro, which is a very good quality
pasta, that I can also find abroad, for sure in Europe at least. This Pasta
cooks in about 10’, I love it actually even when it’s less cooked, let’s say
that for me is already good around 8-9 minutes, depends on your preference and
if you'll pass it few more minutes on a pan with the sauce or not.
Preparing
the sauce:
First
of all put in a pan some evo oil with few garlic cloves and fresh or dried hot chili peppers.
Start to cook them
with a low flame, then add around 150g of plum tomotoes (for two persons).
In
the mean time that they cook, wash your 150g of baby spinaches with cold
running water and dry them as much as possible.
Hence you can add the spinaches into the
same pan with the tomotoes and close it with a cover right the way. In few
minutes it’s ready! The less you cook the spinaches the better!
Finally you add to finish your delicious sause some dried ginger and turmeric in powder.
I did an easy alternative to the traditional dish using spinaches instead of cime di rapa, which are basically a variaty of broccoli’s botamic family (to put it in an easy way). But since I don’t live in Italy right now and it’s harder to find them for me I use instead baby Spinaches (super easy to find fresh for me, but also regular spinaches is perfect for this recipe)!
Mixing
everything
When
your orecchiette pasta are properly cooked you drain them from the pasta water
and you add them drained into the pan with the other ingretients already
cooked. Properly mix all together mantaining a
low flame for few minutes. That’s also why I said not to leave the pasta
into the cooking water the all 11 minutes written on the pasta package. 8’ are
enough because then I’ll be cooking the pasta few more minutes in the pan so
that it’ll suck in all the flavour from the other ingredients.
Topping
You
can serve your orecchiette right the way just adding some parmigiano on top to
give an extra italian touch!
Let
me know what you think about this recipe on the comment section.
Thanks for visiting my Blog
Carinda
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