Penne with artichokes

Serves 4

penne with artichokes ingredients

  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.

penne with artichokes finished dish

                                   

Penne Arrabbiata

There are 1001 different versions of penne 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

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
  • 50 g parmesan cheese — grated
  • A large sprig of parsley — chopped
  1. Fry the pancetta for a few minutes. Add the garlic and chilli and fry for
    a few more minutes
  2. Add the tomatoes and cook over medium heat for around 20 minutes
  3. Cook the pasta until al dente
  4. Mix the sauce with the pasta and then mix in the cheese and parsley.
Penne arrabbiata finished dish

Penne arrabbiata finished dish