Pasta alla Pugliese.
Simple, quick, very tasty.
The pasta alla Pugliese is a very simple first course to prepare, quick and very tasty, few ingredients that combine together creating this dish that will conquer you at the first taste.
I tried this dish for the first time in Puglia and since then I prepare it very often, it is really too good and perfect for many occasions, whether it is a lunch with friends or family the success is always guaranteed.
Try also:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz dry trofie (or pasta of choice)
- 7 oz arugula
- 7 oz cherry tomatoes
- 5 oz tuna in oil
- 3 oz aged salted ricotta (or parmesan)
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste chili pepper (optional)
- 1 clove garlic
Tools
- 1 Pan
- 1 Blender
Steps
Peel and chop the onion.
Wash the arugula thoroughly.
Wash the cherry tomatoes and cut them in half or into quarters.
Put a pot of plenty of water on the stove to cook the pasta.
In a large pan, add a drizzle of oil, add the onion and chili pepper to taste (you can also omit it), let the onion soften, add the cherry tomatoes and let them cook covered with a lid over low heat.
Let’s prepare the arugula pesto:
Meanwhile, keep aside a bunch of arugula and put the rest in a blender along with a drizzle of oil, the garlic clove with the inner germ removed, and 2 tablespoons of cold water. Blend little by little, scraping the arugula towards the center with a spatula, add the salted ricotta and blend again to obtain a pesto. You can also do this with a mortar.
Add the remaining chopped arugula to the cherry tomatoes which are now cooked, and you have turned off the heat. Add a pinch of pepper and the tuna drained a bit from its oil, add the arugula pesto prepared before, mix everything together (I don’t add salt because of the salted ricotta, taste to see if it’s seasoned to your liking).
Cook the trofie in the boiling water two minutes less than indicated on the package.
Once cooked, scoop them out with a slotted spoon and add them to the sauce, add a few tablespoons of pasta cooking water and mix everything, stirring continuously to combine everything and complete the cooking of the trofie. Add more pasta cooking water if needed.
Serve immediately.
The pasta alla pugliese is ready to be enjoyed… Bon appétit!
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