Buckwheat penne with yogurt and olives

Name: Buckwheat penne with yogurt and olives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Buckwhat penne di grano saraceno 11.3 oz; Natural plain yogurt 1 cup; Black olives pitted 1.4 oz; Extra virgin olive oil 2 tbsp; Garlic 1 clove; Sweet Paprika 1 spoonful; Fine salt to taste

409

Calories per serving

Energy Kcal 409
Carbohydrates g 56.1
of which sugars g 6.1
Protein g 13.4
Fats g 14.6
of which saturated fat g 3.21
Fiber g 9.6
Cholesterol mg 7
Sodium mg 632

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

Looking for a fresh twist on your pasta nights? This buckwheat penne with yogurt pasta sauce and black olives is just the ticket. Really good stuff. While traditional Italian dishes often feature wheat pasta, buckwheat is becoming a favorite for its unique taste and health benefits. And look, it's not only hearty and satisfying but also brings an earthy flavor you don't get with regular pasta. Combine that with creamy yogurt, and you've got a sauce that's both refreshing and a bit tangy. Add in some black olives for a salty punch and a sprinkle of sweet paprika for a spicy kick. Super tasty. You've got a dish that takes you out of your dinner rut.

This olive pasta recipe comes together quickly. Perfect for those nights when you're short on time but still want something special. Trying out new ingredients can really shake things up in the kitchen. I mean, buckwheat pasta is gaining popularity, especially among those looking for gluten-free or healthy pasta recipes. It's way, way better than just regular spaghetti. Although yogurt isn't a typical Italian sauce ingredient, it works wonders by making everything smooth and slightly tangy.

This dish sets itself apart from traditional fzzocheri from the north—pretty much known for buckwheat and cheese—by keeping things light and creamy with yogurt. Plus, it's vegetarian, fitting right in with Mediterranean pasta dish options, but with an unexpected twist. Toss in a few black olives and a dash of paprika, and you've created a dish that offers both comfort and excitement—along with all the buckwheat pasta benefits. Whether you are after easy meals or just something different, this recipe gives you great flavor without a lot of fuss. Cannot go wrong. Perfect for any night of the week, it's a dish that's sure to impress with its blend of traditional and new.

INGREDIENTS: Buckwhat penne di grano saraceno 11.3 oz (320 g); Natural plain yogurt 1 cup (250 g); Black olives 1.4 oz (40 g) - pitted; Extra virgin olive oil 2 tbsp (30 g); Garlic 1 clove; Sweet Paprika 1 spoonful; Fine salt to taste

Preparation

How to prepare Buckwheat penne with yogurt and olives

To prepare the buckwheat penne with yogurt and olives, first put a pot full of salted water on the stove and bring it to a boil 1, it will be used for cooking the pasta. Then, take care of the seasoning: cut the olives into thin slices 2, peel the garlic and chop it with a knife 3.

Meanwhile, cook the pasta for the time indicated on the package 4. Pour the oil and chopped garlic into a pan and sauté for a few minutes over low heat to add flavor 5, then add the yogurt 6

and the olives 7, also add the paprika 8 and cook for about a minute stirring with a wooden spoon, then remove the sauce from the heat. Pour a few tablespoons of sauce onto the serving dish 9