Pasta with Artichokes and Sun-Dried Tomatoes | Quick Italian Dinner
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20 min
Quick
Sezamo
O rețetă italiană rapidă și plină de savoare, gata în doar 20 de minute. Tagliatelle al dente combinate armonios cu inimi fragede de anghinare, roșii uscate dulci-acrișoare, măsline negre și parmezan maturat.
Preparation method
Preparing the ingredients
Drain the artichoke hearts and cut them into quarters. Slice the sun-dried tomatoes into thin strips and cut the olives in half. Peel the garlic cloves and slice them thinly. Finely chop the fresh parsley.
Bring a large pot with plenty of water to a boil. When the water comes to a boil, add sea salt and the tagliatelle pasta. Cook according to package instructions until al dente (about 7-8 minutes). Reserve one cup (approx. 100 ml) of the pasta cooking water before draining.
Cooking the sauce and assembling
In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing for 1 minute until the garlic releases its aroma without burning.
Chef's tip
Reserving the pasta cooking water is the secret to a glossy, well-combined sauce: the starch emulsifies with the flavored olive oil.
You can also add a bit of grated lemon zest at the end for a refreshing summery citrus touch.
Ingredients
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55 min
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