Pasta with artichokes and tomatoes
Trenette con carciofi e pomodoro
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For 2 persons: 160 g 1 2 artichokes, onion, trenette, 1 clove of garlic, 100 gr of chopped tomatoes, 1 tablespoon olive oil, 1 tablespoon of chopped parsley, olive oil
Thinly slice the artichokes and drizzle with lemon juice.
Sauté onion and garlic.
Add the artichokes, sauté for 5 minutes.
Add tomatoes and salt.
Continue cooking over medium heat, uncovered pan.
Chop the olives and add them to the sauce.
Add the parsley and extinguish.
Cook the pasta in the sauce.
Add the olive oil and serve.
Season with salt, and check that the soup remains the right density.
Sprinkle with the parsley, distributed in holsters and served with olive oil and Croutons to add to taste.
Ricetta tratta da Cucina e Salute
(Thanks to Marina Berati per la segnalazione)
