17 May Fresh Pasta with Artichokes
Early spring in Spain brings warmth… and artichokes. Street markets and local shops offer the Mediterranean blossoms in bulk. It takes a while to master preparing artichokes and it’s also essential that they are not too ripe. We will go for an easier option for this meal by using canned artichoke hearts. This recipe is my all-time favorite. A simple vegan pasta that requires simple ingredients and just 15 minutes! The perfect weeknight/weekend/all-time meal.
Prep & cook time 15 minutes
Makes 2 portions
All you need
400g fresh pasta, tagliatelle would be my first choice
100g artichokes, canned, sliced
50g sun-dried tomatoes, marinated, sliced
30ml olive oil
1 clove garlic, sliced
freshly ground cayenne pepper & chilis
1 tsp sea salt
Sprinkle some magic
Fresh basil leaves
Pine nuts, lightly roasted
Sea salt crystals
How to make
Bring a pot of water to a boil and add 1 tsp of salt.
Drain and cut all ingredients as describes above.
In a pan, sauté the sliced garlic pieces for a minute. Add artichokes, sun-dried tomatoes and capers. Stir from time to time until the artichoke’s edges become golden brown and crispy.
Meanwhile, add pasta to the boiling water and let it cook as instructed. Keep it al dente. When ready, drain the pasta and add it to the pan.
Add cayenne pepper and chilis if desired. Stir. Pasta is ready.
Top with lightly toasted pine nuts and fresh basil leaves.
Greetings from Italy!