Orecchiette with aragula and tofu
Spring/Summer

Orecchiette with aragula and tofu

Orecchiette with aragula and tofu is a herty dish, suitable all year round.

I love orecchiette (tr. “Small ears”) because they have a perfect texture to retain the various types of sauces, such as this nutritious tofu sauce. When I buy orecchiette I always choose those coming from Puglia, (Apulia, southern Italy) where they are born. Durum wheat flour, water and salt are the only simple and healthy ingredients for this type of pasta. In Italy, orecchiette are available both fresh and dried. This recipe is made dried orecchiette which are the ones I prefer.

Fresh and with Sicilian summer flavors, this pasta dish is so delicious. Sicilian capers and lemons matched perfectly with fresh tofu (from non-genetically modified soybean) and the bitter taste of the aragula (rocket). I love the versatility of rocket/aragula. The rocket has purifying and draining properties, freeing it from excess liquids. It also helps to prevent gastritis and ulcer. 

Orecchiette with aragula and tofu sauce are perfect warm or cold, ideal as a unique dish.

Orecchiette with aragula and tofu: Ingredients

Serves 4

150 g (5 oz) natural tofu

300 g (11 oz) orecchiette pasta

3 tbsp Extra virgin olive oil

A handful of desalted capers

80 g (3 oz) rocket-aragula

The zest of one lemon

Pinch of sea salt

White pepper

Orecchiette with aragula and tofu: Method

  1. In a pan, bake the tofu with water and salt for 10 minutes. Drain and make it warm.
  2. Cook the orecchiette al dente in boiling salted water.
  3. Crunch the tofu and cook in a pan with two tablespoons of olil oil and the desalted capers.
  4. Drain the pasta and add it to the pan with tofu. Add the aragula (rocket), lemon zest, sea salt, pepper and the remaining oil spoon. Mix well and serve.

Don’t miss:

Orecchiette with broccoli

Whole wheat orecchiette with spinach

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