Pasta with Cooked Puntarelle

Pasta with cooked puntarelle is a delicious dish and a different way to enjoy this vegetable typically used raw in the traditional Roman puntarelle salad. Here is how to prepare this dish:

Ingredients

• 320 g of pasta (for example, orecchiette or rigatoni)
• 400 g of puntarelle
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• Anchovies or salted anchovies (optional)
• Grated Parmesan cheese (to taste)

Preparation

1. Clean the puntarelle by removing the tougher outer leaves and stems, keeping only the tenderest part and the inner shoots. Cut the puntarelle into pieces.
2. Bring a pot of salted water to a boil and blanch the puntarelle. Let them cook for about 5 minutes, until they are tender but still crisp.
3. In a large skillet, heat the extra virgin olive oil and add whole or sliced garlic cloves, depending on your taste, and chili pepper if desired. If you want to add a more intense flavor, you can melt some anchovies in the oil.
4. Drain the puntarelle keeping a little cooking water and transfer them to the skillet with oil and garlic. Toss everything together for a few minutes.
5. Meanwhile, cook the pasta in plenty of salted water following the cooking times indicated on the package.
6. Drain the pasta al dente and keep some of the cooking water. Add the pasta to the skillet with the puntarelle and sauté for 1-2 minutes, adding a little cooking water if necessary to make it creamy.
7. Season with salt and pepper and serve hot, sprinkling with Parmesan if desired.

Trivia

Puntarelle are a typical winter vegetable in central and southern Italy. The part used is the heart of the asparagus chicory. They are known for their slightly bitter and crisp taste and are rich in fiber and vitamins.

Remember that this dish is very versatile and you can add other ingredients to your liking, such as Taggiasca olives, capers, or cherry tomatoes to further enrich the flavor. Enjoy your meal!