History and Origin of Pasta de Piña
Pasta de piña is a traditional recipe with roots in various regions of Latin America, especially in countries where home cooking reflects a fusion of local ingredients and culinary techniques inherited from Europe. Although its name can be confusing, pineapple pasta does not contain this tropical fruit; its name comes from the fact that in some places the term "piña" is used colloquially to refer to certain types of thin noodles or dishes with a texture and golden color similar to pineapple.
In countries like Mexico, Guatemala, and El Salvador, this recipe can be found under similar names or with variations in its preparation, while in other Latin American nations it is simply known as pasta with breadcrumbs or pasta with garlic and cheese. This preparation stands out for its simple yet delicious combination of noodles accompanied by a crunchy and aromatic touch thanks to the garlic and toasted breadcrumbs.
Its popularity remains due to its easy preparation and the use of accessible ingredients, in addition to its comforting flavor that evokes traditional home cooking, perfect for any time of the day.
How to Prepare Pasta de Piña
Ingredients:
Olive Oil, Garlic, Fresh Breadcrumbs, Pepper, Onion Soup Mix, Water, Thin Egg Noodles, Parsley, Parmesan Cheese.
Preparation Steps:
In a medium skillet, heat oil and cook the garlic with the breadcrumbs over medium heat, stirring constantly, until the garlic and breadcrumbs are golden brown.
Add the pepper.
Set aside.
In a large pot, mix the dry golden onion soup mix with the water well.
Bring to a boil, then add the raw noodles.
Simmer uncovered, stirring frequently, for 7 minutes or until the noodles are tender.
Remove from heat, then mix with the breadcrumb mixture and parsley.
Sprinkle with cheese and serve.
