A tasty recipe where the sweetness of the artichoke hearts and the freshness of the tomato bring out the taste of the wholemeal pasta.
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INGREDIENTS |
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Spaghetti Integrali Barilla |
350 |
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g |
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Artichoke hearts |
300 |
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g |
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Onion |
40 |
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g |
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Cluster tomatoes |
250 |
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g |
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Thyme |
5 |
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g |
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Parsley |
10 |
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g |
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Marjoram |
10 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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White Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the artichoke hearts into julienne strips and slightly cook them in a skillet with oil and salt. |
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| 2. |
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Cook them for 6 minutes, adding water. Season with salt and pepper to taste. |
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| 3. |
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Peel the tomatoes, remove the seeds, and dice the tomatoes. |
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| 4. |
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Brown the onion in oil, add the tomatoes and then the artichokes. |
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| 5. |
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Cook the Spaghetti Integrali Barilla in abundant salted water and drain when "al dente". |
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| 6. |
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Sauté in a skillet with the sauce and garnish with chopped aromatic herbs. |
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CHEF'S NOTE |
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If you prefer a stronger flavour, you can add dry white whine to the artichokes. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete this meal with bresaola rolls.
Preparation:
Prepare a cream from chopped fresh arugula and robiola cheese, spread it on a slice of bresaola, roll it up and serve with a drop of extra virgin olive oil. |
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