Pasta with puntarelle is one of the most common dishes to bring these vegetables to the table, together with the Roman chicory salad of course. The times to prepare the recipe are quick thanks to the speed with which the chicory are cleaned and cooked, so much so that in less than half an hour you will have them cleaned, boiled, sautéed and served with the pasta.
Not bad for a very tasty vegetable-based first course! To give a crunchy note to the dish I added some crumbled and toasted crackers in a pan, I was tired of the classic bread crumbs and I wanted to try an alternative.
I'll tell you, it worked, the Pasta con le puntarelle was passed with flying colors, and to say that I also used wholemeal spaghetti;)
How to make pasta with puntarelle
Clean the chicory by dividing the various ribs and washing them with cold water.
Cook them for just 2 minutes in boiling salted water.
Drain them (keep the cooking water aside) and sauté them in a pan with a clove of garlic, a chilli pepper and the oil.
Meanwhile, cook the spaghetti in the water in which you cooked the vegetables.
Drain it al dente and transfer it to the pan with the chicory.
Crumble the crackers in a pan with 2 tablespoons of oil and toast them.
Then put them on the dough and mix gently.
Your pasta with puntarelle is ready to be brought to the table.