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Pasta With Marinated Artichoke Sauce » Simple and Healthy Recipe! ✅

A jar of marinated artichokes may not look like a jar of pasta sauce, but guess what? In this great little recipe, that’s exactly what it is. The best part? It doesn’t need to be cooked, and the whole shebang comes together in less time than it takes a pot of water to boil. If you don’t have a food processor, a blender can step in. While you want a purée that’s silky and smooth, choose whether it’s too thick or too thin; you can always add water to get a starchy savory batter or more marinade to get the right texture. Also remember that the sauce will harden as it sits. If chili flakes aren’t your thing, skip them or substitute freshly ground black pepper. And if you don’t have parmesan, pecorino would be fine too, or even ground toasted walnuts or nutritional yeast. —Emma Laperruque

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Pasta With Marinated Artichoke Sauce

  • 1 jar (12 ounces) quartered marinated artichoke hearts

  • kosher salt

  • 1/2 pound rigatoni (or other short pasta)

  • freshly grated Parmesan

  • chili in pieces

  1. Put a pot of water over high heat to bring it to a boil.

  2. Meanwhile, put a strainer in a bowl and pour the entire jar of artichoke hearts into it. Fill a 1/2 cup measure with the artichokes and set aside. Add the rest of the artichokes to a food processor, along with 1/4 cup of your marinade. Blend until smooth, adding more marinade if desired. Season with salt to taste. Transfer to a bowl.

  3. When the water boils, season it generously with the salt. Add pasta and cook until al dente, according to package directions.

  4. During cooking, cut the artichokes in half lengthwise.

  5. Use a spider or slotted spoon to transfer the hot pasta to the artichoke puree. Sprinkle with Parmesan and pepper flakes and leave to season. Add the pasta water if necessary. Top with the flaked artichokes, more flaked chilli and more Parmesan cheese.

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