ORECCHIETTE WITH ARTICHOKE
Orecchiette with vegetables - a delicious recipe for fasting days
Total preparation time: 40 minutes
Cooking time: 15 minutes
Number of servings: 2
Welcome to my kitchen! Today, I invite you to discover a delicious recipe for orecchiette with vegetables, a perfect choice for fasting days. These pasta, with their ear-like shape, have a fascinating story, being a symbol of the cuisine from southern Italy. Now, with the finest quality ingredients, including Galantino's Affiorato olive oil and artichoke hearts, you will create a dish that is not only tasty but also healthy.
Necessary ingredients:
- 250 g orecchiette (typical Italian pasta)
- 1 jar of artichoke hearts preserved in oil
- 1 yellow onion
- 2 tablespoons of Galantino's Affiorato olive oil
- 1 bell pepper
- 1 can of diced tomatoes from SunFood
- Iodized salt, to taste
- Freshly ground pepper, to taste
- Fresh sage leaves, for garnish
Step by step, how to prepare orecchiette with vegetables:
1. Boiling the pasta: Start by bringing water to a boil in a large pot. Add a teaspoon of salt, and when the water starts to boil, add the orecchiette. Let them boil over medium heat, partially covered, for about 15 minutes, or according to the package instructions. Stir occasionally to prevent sticking.
2. Preparing the vegetables: In a large skillet, heat the Affiorato olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté the vegetables for 10 minutes, stirring frequently. This step is crucial to bring the flavors to the forefront.
3. Adding the artichoke: Once the onion and bell pepper are slightly caramelized, add the drained artichoke hearts from the jar. Cook the mixture for another 5 minutes, seasoning with salt and freshly ground pepper.
4. Including the tomatoes: Finally, add the can of diced tomatoes. Let everything simmer over medium heat for about 10 minutes, allowing the flavors to blend harmoniously.
5. Assembling the plate: When the orecchiette are cooked, drain them and add them to the skillet with the vegetables. Gently mix to combine all the ingredients. If desired, you can add a drizzle of olive oil for extra flavor.
6. Serving: Place the pasta on plates and garnish with fresh sage leaves. If you are not on a diet, you can also add a sprinkle of grated parmesan on top, but today's recipe is perfect without it.
Useful tips for a perfect result:
- Fresh ingredients: Use fresh vegetables and high-quality olive oil to achieve an intense and authentic taste.
- Vegan option: This recipe is already vegan, but be sure to check the label of the olive oil to ensure it contains no additives.
- Storing pasta: If you have leftover pasta, you can store it in the refrigerator in an airtight container for 2-3 days. Reheat in the microwave or on the stove with a little olive oil.
Nutritional benefits:
This recipe for orecchiette with vegetables is not only delicious but also packed with nutrients. The vegetables used, such as onion and bell pepper, are rich in vitamins A and C, while artichoke is known for its antioxidant properties. Olive oil, especially high-quality ones, is beneficial for heart health.
Frequently asked questions:
- Can I use other pasta? Yes, if you can't find orecchiette, you can use penne or fusilli.
- Can protein be added? Sure! You can add marinated tofu or chickpeas for an extra protein boost.
- Can I substitute artichoke? Yes, you can use zucchini or mushrooms for a different variation.
Serving suggestions:
This recipe pairs perfectly with a glass of dry white wine or a cold lemonade, especially in summer. Additionally, along with a simple green salad, you will have a balanced and delicious meal.
I hope you enjoyed this recipe for orecchiette with vegetables! Feel free to share your results with me and experiment with different ingredients. You might discover a unique combination that becomes your favorite! Happy cooking and enjoy your meal!
Ingredients: Orecchiette pasta from Bari, Italy, approx. 250 g, canned artichoke hearts in oil 1 jar, yellow onion 1 piece, Affiorato olive oil from Galatino, Bari Italy, 2 tablespoons, bell pepper 1 piece, diced tomatoes from SunFood 1 can, iodized salt, freshly ground pepper, sage leaves.
