Pasta with agretti, olives, tomatoes and capers {vegan}
Chose promise, chose due, voici une recette de pâtes de saison avec un ingrédient bien particulier ! Entre le pourpier et la salicorne, l’agretti est une plante grasse de méditerranée qui se déguste beaucoup en Italie. Cuisinée traditionnellement en antipasti, l’agretti se déguste aussi de mille manières différentes. Personnellement elle me rappelle l’épinard mais avec plus de finesse et d’acidité, bref un vrai petit bonheur et sa saison c’est maintenant ! Les pâtes aux agretti sont vraiment un plat complet, ici tout le monde adore parce qu’entre les olives, dried tomatoes and capers, every bite is different ! I think this is one of my favorite pasta dishes at the moment. (yes I walk a lot in phases !!!) !
Agretti is a real favorite,
and I don't plan to stop there, I will also offer you a quiche recipe with (and I promise it will happen quickly !). Although the texture may surprise, here everyone liked it, and frankly it’s a very easy vegetable to cook, like that, simply sautéed in a pan or just blanched so that it retains all its crunchiness. So if you come across this funny plant at the market, go ahead you will not be disappointed with the trip ! Follow me to Italy…
Pasta with agretti, olives, tomatoes and capers {vegan}
POUR 4 PEOPLE
- 300 g of linguini pasta
- 1 bouquet of agretti
- 50 g of dried tomatoes
- around twenty black olives from Nyons or other
- 30 g capers
- 1 clove garlic
- Salt and pepper
- Olive oil
- 50 g of breadcrumbs
- 1 tablespoon of thyme
- The zest of half a lemon
- Wash the agretti then cut the stems and divide them.
- Chop the garlic, cut the dried tomatoes and olives into pieces.
- Heat a drizzle of olive oil in a pan then add the breadcrumbs, thyme and salt then brown until browned. Reserve in a bowl then add the lemon zest.
- Heat a drizzle of olive oil in a pan and add the agretti to sauté for 5 minutes with chopped garlic. add 2 tablespoons of water, olives and dried tomatoes then continue cooking 3-4 minutes.
- Add the capers off the heat then season.
- Cook the pasta as directed on the package.
- After cooking, mix the pasta in the agretti pan then serve with the breadcrumbs.
Youth
13.6.23Mumm, I like this recipe, but no agretti in Normandy !
So as you say it looks like spinach, I'm going to put baby spinach from the garden. For the rest, I do just like you. Maybe add a little salicornia ? We're going to enjoy ourselves !!! Thank you for this beautiful recipe and have a nice day.
Emilie
20.6.23Perfect with spinach and samphire, I'm sure it was delicious !
Have a nice week 🙂