A Taste of Puglia: Orecchiette with Garbanzos, Tomatoes, Arugula, and Feta

One of the stops on our Southern Getaway is Puglia, also known as Apulia. This region is the heel of Italy and has only recently become a tourist destination. It looks beautiful! It is very Greek and very Italian at the same time (it was actually part of Greece at one point). On our trip we are heading to Alberobello, Trani, Locorotondo, and Ostuni.

Alberobello- the trulli

Trani

Locorontondo

Ostuni

Most people know little about the region or it's products. In fact, Apulia produces 20% of the world's olive oil and 43% of Italy's olive oil! As a region, it also produces more wine than any other region and has 25 D.O.C. wines. I guess the Tuscans have just been more successful at marketing their product and their region!

The cuisine of Apulia is known as the poor man's cuisine. Vegetables have the leading role in the Apulian diet, including pasta sauces. Most sauces are simple, barely cooked and usually made from vegetables-barely cooked tomatoes; creamy ricotta; toasted breadcrumbs and garlic; broccoli and cauliflower, beans and chickpeas, fennel and arugula.

This recipe utilizes orecchiette or "little ears," the typical pasta of this region. It's made with hard flour and water rolled into sausage shapes and then cut into little disks with a knife.They are then pressed with a thumb to resemble little ears that catch and hold the pasta sauce.

Adapted from an Epicurious Recipe:

Orecchiette with Garbanzos, Tomatoes, Arugula, and Feta

1 pound orecchiette (ear-shaped pasta)
1 pound tomatoes diced (liquid reserved)
7 tablespoons extra-virgin olive oil, divided
1 small thinly sliced red onion (can also use green onions)
1/4 cup chopped fresh parsley plus sprigs for garnish
4 garlic cloves, minced (or to taste)
4 cups Arugula
1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry
2 cups feta cheese, coarsely crumbled

Preparation:
1. Combine diced tomatoes (and tomato juice), garlic, onions, oil, and parsley in a bowl. Season with salt and pepper. Let sit at least 30 minutes.

2. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

3. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans, arugula, and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with parsley.

Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This came out quite good. Stay tuned for more information about our trip to Puglia and what we specifically plan on seeing while we are there!

Further reading: To read more about Apulia check out this post or the New York Time's article The Heel is Rising.