Pasta con la cicoria (Pasta with Chicory)
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Total Time
30 mins
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Course
Main Course, Soup
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Cuisine
Italian
Pasta con la cicoria (Pasta with Chicory)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 500 g 1 lb pasta of your choice (see Notes)
- For the condimento:
- 500 g 1 lb chicory
- 2-3 cloves of garlic peeled and slightly crushed
- salt and pepper
- A pinch of red pepper flakes optional
- olive oil
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Instructions
- Trim the chicory of any wilted external leaves, wash it well (the heart often has sand) and parboil in abundant well salted water until just tender.
- Remove the chicory from the water, cut it up roughly and sauté it in olive and garlic, seasoned with salt and pepper and, if you like it spicy, a bit of peperoncino.
- Add your pasta, cooked very al dente preferably in the same water in which you have already cooked the chicory, to the skillet with the sautéed chicory. Add a bit more of the pasta-vegetable water and mix well, allowing the pasta to absorb the flavors for a minute or two, by which time most of the liquid should have evaporated and the chicory will have partially 'melted' into a kind of sauce for the pasta.
- Serve immediately. No grated cheese is called for.
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