Casarecce with Chickpea, Puntarelle, and Olives
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpea Casarecce | 250g |
| Puntarelle | 250g |
| Black Olives | 80g |
| Primosale Cheese | 150g |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Garlic | 1 clove |
| Marjoram | 2 sprigs |
Instructions:
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Prepare the pasta water: Begin by filling a large pot with water, enough to cook the pasta, and add salt to taste. Bring the water to a boil, as this will be used for cooking the casarecce.
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Prepare the Puntarelle: While waiting for the water to boil, clean the puntarelle by removing the tough outer leaves and slicing the inner stems into thin strips. Set aside.
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Infuse garlic and oil: In a large skillet or pan, heat a generous drizzle of extra virgin olive oil over medium heat. Peel and crush the garlic clove with the side of a knife, releasing its aroma, and add it to the pan. Let the garlic infuse for about 5 minutes, stirring occasionally, until it becomes fragrant.
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Cook the puntarelle: Add the prepared puntarelle to the pan and sauté them in the garlic-infused oil. Season with salt and pepper to taste, cooking for about 5 minutes until they soften and become tender.
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Cook the pasta: Once the water is boiling, add the chickpea casarecce and cook until it reaches about half the recommended cooking time, about 5 minutes. The pasta should be slightly undercooked as it will finish cooking in the skillet with the puntarelle.
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Combine the pasta and puntarelle: Using a slotted spoon, transfer the partially cooked casarecce directly from the pot into the pan with the puntarelle. Add a couple of ladles of the pasta cooking water to help the ingredients bind together.
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Add olives and cheese: Pit and slice the black olives, adding them to the pan with the pasta and puntarelle. Cut the primosale cheese into small slices or cubes and stir it in to melt slightly, creating a creamy texture.
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Final touches: Remove the pan from the heat, discard the garlic, and drizzle a little more olive oil over the dish. Give it a final mix, allowing the flavors to meld together.
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Serve: Plate the casarecce, garnishing with freshly cracked black pepper and marjoram leaves for a fragrant finish. Serve immediately and enjoy the harmony of earthy chickpeas, savory olives, and the delicate crunch of puntarelle.
This delightful Italian-inspired dish combines the goodness of legume pasta, fresh puntarelle, and tangy olives, making it a satisfying, wholesome meal perfect for any occasion. The creamy primosale cheese ties everything together beautifully, creating a light yet flavorful dish that’s sure to impress.
