Although with a little delay, I am trying to free myself a little of that heaviness that accompanies me since Christmas. Without reaching the extreme of making a regimen, I will try to choose lighter recipes, like this one pasta recipe with artichokes, tomatoes and black olives I have chosen from the vegetarian cookbook that I bought for that purpose.
I was struck by the photo that illustrated the recipe, which with its color anticipated the great variety of flavors that we would find in the mouth, and also how simple it seemed to prepare, as it ended up being.
Ingredients for 2 people
200 grams of pasta (fusili, in this case), 240 grams of artichoke hearts, 1 can of 500 grams of peeled tomatoes, 60 pitted black olives, 20 ml of white wine, 1 small onion, 1 clove of garlic, a little parmesan or grana padano, oil, salt, basil and oregano.
How to make pasta with artichokes, tomatoes and black olives
Preparing these fusili with artichokes, tomatoes and black olives is not very different from preparing any other pasta dish. We start putting water to heat in a pot Wide enough and we give ourselves to prepare the sauce.
In a medium skillet, with a drizzle of oil, pour the onion and garlic, both finely chopped, and over low heat wait for it to clear. Then we add the lightly crushed tomatoes, the white wine, a little salt and a little sugar, letting the sauce thicken again over low heat.
When the water breaks to boil we add a handful of salt and fusili, letting it simmer until it is al dente (time will depend on the type of pasta). Shortly before the pasta is ready we add to the pan the hearts of artichoke split in half and also the black olives. We also add some basil and oregano.
At your service, mix half the sauce with the pasta, pouring the rest of the sauce on the plate already served, which we will finish with some slices of Parmesan or grana padano. We can also give it a new touch of basil.
Processing time | 30 minutes Difficulty | Easy
As I advanced at the beginning, the pasta with artichokes, tomatoes and black olives It is a light and tasty recipe, one of which one eats without realizing it, looking for new flavors every time the fork arrives in the mouth, hoping to have hunted a piece of artichoke or an olive.