FitFitBanner Images

Recipes Recipes



Orecchiette alla Pugliese




Share on Tumblr

Recipe By Christina Pirello

I learned this recipe from Salvatore Di Cristofaro, one of the finest and most knowledgeable Italian chefs I have had the honor to work with over my career. Loaded with antioxidants, vitamins and nutrients like folate, this dish will be on your table all the time and you’ll rest easy knowing everyone is well-fed.

Makes 4–5 servings

Ingredients

  • Extra-virgin olive oil
  • 1 long hot pepper, minced
  • 2–3 cloves fresh garlic, crushed
  • 2 small Italian eggplants, diced
  • 1 cup diced canned tomatoes
  • 4 ounces pitted black olives
  • 5–6 sprigs fresh parsley, coarsely chopped
  • 5–6 sprigs fresh basil, coarsely chopped
  • Sea salt
  • Cracked black pepper
  • 1 pound whole-wheat or semolina orecchiette, cooked al dente, about 8–9 minutes

Directions

    1. Start a large pot of water boiling, with a generous pinch of salt and a drizzle of oil.
    2. Place about ¼ cup oil, pepper, and garlic in a deep skillet over medium heat. Sauté until garlic is lightly golden, about 3 minutes. Stir in eggplant, and a pinch of salt and sauté for 2 minutes. (You may need to add a touch of oil, as the eggplant soaks it up). Stir in tomatoes, olives, parsley, basil (reserving about 1 teaspoon of each for garnish), and salt and pepper to taste. Simmer for about 8 minutes.
    3. While the sauce simmers, cook pasta al dente, about 8–9 minutes. Using a slotted spoon, transfer pasta to the skillet with the sauce and stir gently to combine. Serve hot, garnished with a bit more fresh parsley and basil.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


Comments are closed.

Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »




October 2014
M T W T F S S
« Jun    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Got a question for Fit? Want to submit your own "fit and fresh" recipe? Have a good story idea for us?


Contact us at fit@whyy.org




Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.


Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.


Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.