Buckwheat Penne with Yogurt and Olives

Buckwheat penne with yogurt and olives is a simple and nutritious dish, perfect for those following a gluten-free diet or simply looking for a different kind of first course. Here is the recipe with an Italian touch:

Ingredients

• 320 g of buckwheat penne
• 180 g of Greek yogurt
• 60 g of pitted black olives
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt to taste
• Ground black pepper to taste
• Chopped fresh parsley (optional)
• Parmesan shavings (optional for lactose-free or vegan versions)

Preparation

1. Bring a pot of generously salted water to a boil. When boiling, cook the buckwheat penne according to the package instructions, usually about 8-10 minutes.

2. In the meantime, slice the black olives and set them aside.

3. In a pan, heat the extra virgin olive oil with a peeled garlic clove and let it brown over medium heat. Remove the garlic as soon as it starts to turn golden.

4. Drain the pasta, reserving some of the cooking water. Take the pan off the heat and add the drained pasta to the hot oil.

5. Stir in the sliced olives and Greek yogurt into the pasta, gently mixing. If necessary, use some of the pasta cooking water to make the sauce creamier.

6. Taste and adjust seasoning with salt and ground black pepper according to your taste.

7. Serve the buckwheat penne on pre-warmed plates and, if desired, add chopped fresh parsley and some parmesan shavings on top for an extra touch of flavor and decadence.

Curiosity

Despite its name, buckwheat is not a cereal but belongs to the Polygonaceae family, the same as turnips and sorrel. It is a very robust plant and suited to mountain environments, which is why it is widely grown in regions like Trentino-South Tyrol. Its nutritional properties are particularly interesting for those who are gluten intolerant.

Enjoy this healthy and tasty reinterpretation of a classic pasta dish!