Penne with Sautéed Endive and Olives | Taste of Italy
(0)
25 min
Quick
Sezamo
Paste rapide și savuroase cu andive crocante sotate delicat în ulei de măsline aromat cu usturoi și fulgi picanți de chili, completate perfect de măsline negre aromate și parmezan din belșug. O cină italiană autentică gata în doar 25 de minute!
Ingredients
Preparation method
Preparing the pasta and vegetables
Bring a large pot with plenty of water to a boil and add generous sea salt once boiling. Cook the penne pasta according to the package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Wash the endives, trim the tough core, and cut the leaves lengthwise into strips about 2 cm wide. Peel the garlic cloves and cut them into thin slices. Cut the pitted black olives into halves or rounds.
Sautéing and assembling the sauce
In a large, deep skillet, pour the extra virgin olive oil and heat it over medium heat. Add the sliced garlic and chili flakes, sautéing for 1 minute until the oil is fragrant, being careful not to burn the garlic.
Chef's tip
To soften the characteristic slightly bitter taste of the endives, remove the conical core at the base of each endive before slicing and let them brown well in the pan — the high heat caramelises the natural sugars and lends an irresistible sweetness.
Don't forget the pasta water: the starch released during cooking is the secret to a creamy sauce that seamlessly binds the olive oil and grated Parmesan to the surface of the penne pasta.
15 min
Under an hour
