Orecchiette
Orecchiette It is a type of pasta typical of the Puglia region, Italy Which is shaped like a small ear and is perfect for storing sauce in its hollow. This plant-based version combines perfectly cooked pasta with a savory tomato sauce, fresh vegetables and a spicy touch of dried chilies, without using any meat or dairy products. The chewy texture of the caster combines with the flavor of the sauce, which is rich in spices, fresh, and slightly spicy. This creates an authentic classic dish, simple yet full of alluring flavor!
Shared by Maya
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 grams of orecchiette pasta
- 2 cloves garlic, thinly sliced
- Two dried red chilies/bird's eye chilies, roughly sliced
- Three ripe tomatoes, diced or three tablespoons of tomato sauce.
- One bunch of green mustard greens/broccoli rabe, cut short
- 3 tablespoons olive oil
- Salt and black pepper to taste
- A little pasta cooking water
- Grated vegetable cheese or nutritional yeast as a complement
- Fresh parsley leaves, chopped
👩🍳 Instructions
- 1
Boil the pasta: cook the orecchiette in salted water until cooked al dente, reserve a little of the cooking water and drain.
- 2
Saute the spices: heat the olive oil, saute the garlic and chili until fragrant (don't let it burn). Add the tomatoes, cook until they break down and combine into a sauce.
- 3
Cook the vegetables: add the vegetables, add a little of the pasta water, cook briefly until the vegetables are wilted but still crispy.
- 4
Mix: Add the vegetables, add a little of the pasta water, cook briefly until the vegetables are wilted but still crispy.
- 5
Serve: Remove from heat, sprinkle with your favorite toppings and enjoy warm!