Artichoke and Pecorino Pasta | Quick Italian Classic
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20 min
Quick
Sezamo
O rețetă italiană clasică și elegantă, gata în doar 20 de minute. Paste tagliatelle învăluite într-o emulsie cremoasă de anghinare rumenită, usturoi aromat, lămâie proaspătă și brânză pecorino savoare autentică.
Ingredients
Preparation method
Ingredient preparation
Drain the artichoke pieces and cut them into quarters or suitable slices. Peel the garlic cloves and slice them thinly. Wash the lemon, finely grate the zest, and squeeze out a tablespoon of fresh juice. Finely chop the fresh parsley.
Boiling the pasta and cooking the sauce
Bring a large pot with plenty of water to a boil with a teaspoon of sea salt. When the water boils, add the tagliatelle pasta and cook according to the package instructions until al dente (approx. 6-8 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.
Meanwhile, heat the 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic slices and sauté for 30-40 seconds until fragrant, taking care not to burn them. Add the artichoke pieces and sauté for 4-5 minutes, until they develop a light golden crust on the edges.
Chef's tip
For the creamiest result, always turn off the heat before incorporating the Pecorino cheese. The starch from the pasta water and residual heat will melt the cheese evenly without making it rubbery.
If you want an extra spicy note, you can add a pinch of dried chili flakes along with the garlic in the skillet.
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