320 grams penne rigate
4 whole artichokes
4 tablespoons olive oil
1 clove garlic — chopped
1 tablespoon chopped parsley
juice of a lemon
Prepare the artichoke and slice thinly. Put it into a bowl of water to which you’ve added the lemon juice. Heat the oil i a pan. Add the garlic and parsley and fry gently for a couple of minutes.
Drain the artichokes and add to the pan. Stir well, cover, and cook for a few minutes.
Add 2 or 3 tablespoons of water, salt, recover the pan and cook over a low heat until the artichokes are tender – maybe 15 minutes
Serve with the cooked penne.
Artichokes, Pasta, Penne, Primo - first course, Recipe, Vegetables, Vegetarian
artichoke, cooking, first course, Food links, italian, Pasta, Penne, primo, Recipe, with artichokes
Dec · 05
There are 1001 different versions of
pe nne arrabbiata. Here’s mine. (So does that now make 1002? 🙂 ) The name means angry penne because of the chilli. Feel free to adjust the chillies if you prefer it milder or hotter. I even heard of someone cooking it without any chilli! They still insisted on calling it penne arrabbiata though. I would have thought penne felice would have been more appropriate 🙂 Serves 4
Penne arrabbiata ingredients
320 g penne rigate 100 g
pancetta — cubed 2 Fresh or dried chillies — chopped
2 cloves garlic — chopped
200 g tomato — peeled, seeded and chopped
parmesan cheese — grated A large sprig of parsley — chopped
Fry the pancetta for a few minutes. Add the garlic and chilli and fry for
a few more minutes Add the tomatoes and cook over medium heat for around 20 minutes
Cook the pasta until
al dente Mix the sauce with the pasta and then mix in the cheese and parsley.
Penne arrabbiata finished dish
Chilli, Garlic, Grana, Pancetta, Parmigiano, Parsley, Pasta, Penne, Penne rigata, Primo - first course, Tomatoes
arrabbiata, chilli, cooking, first course, Food links, italian, Pasta, Penne, primo, Recipe
Nov · 07