Orecchiette pasta with artichokes
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 18 G., saturated fats 3 G., proteins 20 G., carbohydrates 86 G., fiber 11 G., cholesterol 1 mg, sodium 410 mg, sugar 1 G.
Calories 570, total fat 18 G., saturated fats 3 G., proteins 20 G., carbohydrates 86 G., fiber 11 G., cholesterol 1 mg, sodium 410 mg, sugar 1 G.
Orecchiette pasta, shaped like deep ears, is specially made for sauces to retain as much of the delicious liquid as possible. In this recipe, it's prepared with a light sauce of canned cherry tomatoes in their own juice, along with white beans and artichoke hearts. Serve sprinkled with fresh herbs, generously grated Parmesan, and a drizzle of extra-virgin olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 gr. orecchiette pasta
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 1 package (380g) frozen artichoke hearts, thawed
- 3 cloves garlic, thinly sliced
- 1 can (425g) canned white beans, rinsed and drained
- 1 can (425 g) of canned cherry tomatoes
- 1/4 tsp red pepper flakes
- 3/4 cup coarsely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 3/4 cup of the water and discard the rest.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning once, until golden brown, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil, garlic, and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the cherry tomatoes, red pepper flakes, and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
- Add the pasta and cooking water to the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Add the parsley, Parmesan, and artichoke hearts, and season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with Parmesan.
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