In southern Italy, pasta is often served with vegetables. In fact, prior to being called “mangiamaccheroni,” or maccheroni-eaters, Neapolitans were referred to as “mangiafoglia,” or leaf-eaters.

In the winter, vegetables in the cabbage family grow well in the warmer climate of Southern Italy. In Puglia, you find orecchiette served with the tops of broccoli greens and breadcrumbs, or simply pasta dressed with broccoli. Some people add anchovies mixed in hot oil. We tried a more elaborate version of this dish using romanesco cauliflower and peeled tomatoes. Pasta with artichokes is served in Calabria and Sardinia, usually without tomato. We make it both ways.

October 2010

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pasta con verdure, spring