Farfalle in Purple

Farfalle in Purple is a colorful and flavorful dish that gets its name from the presence of purple-colored ingredients, such as red cabbage or eggplant. The recipe I propose includes red cabbage for a truly fascinating chromatic effect, which pairs with the goodness of well-seasoned pasta.

Ingredients

• 320 g of farfalle (pasta)
• 200 g of red cabbage
• 1 clove of garlic
• Extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Grated Parmesan cheese (optional)
• Balsamic vinegar (a tablespoon, optional to decrease pH and enhance the purple color)
• Crushed walnuts (optional for garnish)

Preparation

1. Start by cleaning the red cabbage: remove the tougher outer leaves, wash the rest under running water, and cut the cabbage into thin strips.
2. Peel the garlic clove and let it brown in a pan with a drizzle of extra virgin olive oil. You can remove it later if you prefer a milder flavor.
3. Add the red cabbage to the pan, stir well and let it cook until tender but still crunchy. If you wish, you can add a tablespoon of balsamic vinegar to intensify the purple color of the dish due to the reaction with the acidity of the vinegar.
4. In the meantime, bring a pot of salted water to a boil and cook the farfalle following the instructions on the package to have them al dente.
5. Drain the pasta and toss it in the pan with the red cabbage, adding a drizzle of raw oil if necessary.
6. Adjust the seasoning with salt and pepper to taste and if you like, you can enrich it with grated Parmesan cheese.
7. Plate and, if you wish, garnish with crushed walnuts to add crunchiness and a contrast of flavor.

Serve the farfalle hot, to fully enjoy their flavor and visual effect.

Curiosity

Red cabbage is not only beautiful to look at but contains anthocyanins, pigments that, in addition to giving it its characteristic color, are known for their antioxidant properties.