I was really excited when I found this pasta at Marshall’s, I love trying new-to-me types of pasta. I especially loved that the label indicated which region this type is typically found in. This type is from the Apulia region, which is just south of Abruzzo the region my family is from. I have yet to visit Italy; however, I find that learning about my family history, attempting recipes (like Dave’s Uovo en raviolo), and teaching my dog commands in Italian makes me feel like I’m in my own little Italy.
Have I told you all about nonna’s peppers? “Nonna” is Italian for Grandma, and let me tell you, mine is an amazing chef! If you like spicy then you would love her hot pepper sauce (aka ‘nonna’s peppers’). I’ll have to ask her if she minds me sharing the recipe 🙂 until then, I’ll just have to tease you with this delicious image.
This recipe was adapted from serious eats
Strascinati Pugliesi ai broccoletti
- 16 oz bag Strascinati Pugliesi
- 12 oz Trader Joe’s pre-cut broccoli
- 1/2 cup parmesan cheese
- 1/2 cup chopped white onion
- 4 cloves garlic
- 7 fillet anchovy
- 2 tbsp olive oil
- 2 tbsp of butter (I used Earth Balance)
- 1-2 tbsp Nonna’s peppers
- Begin by boiling 1 qt of salted water. While water is coming to a boil cut the excess stalk off of the broccoli pieces, cut off rough parts, and cube.
- In a skillet heat olive oil and add broccoli stalk, onion, garlic, nonna’s peppers, and anchovy. Saute on medium-low heat until onions are translucent. Place to the side.
- Once water has come to a boil add your pasta, cooking for 17 minutes. 4 minutes before your pasta is done add the broccoli florets to the boiling water.
- Drain the broccoli & pasta and add to the skillet. Add butter and half the parmesan and gently stir to coat.
- Plate and add a sprinkle of parmesan.