Pasta with fried artichokes, zucchini and minced meat
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The farmers' market has long been a favorite among the average shopper. The name itself suggests that this dish is made with fresh vegetables ripened in the summer sun. The recipe is enriched with seasonally harvested vegetables. The dish is rich in both ingredients and flavor: pasta, meat, cheese, and plenty of vegetables—all under a delicious tomato sauce made from pan-fried sweet cherry tomatoes with olive oil. Top the sauce with fried pork sausage, al dente penne pasta, browned zucchini slices, and artichoke hearts. Mix everything together, sprinkle with Parmesan cheese and basil leaves, and top with bunches of roasted tomatoes directly on the vine for a delicious rustic look.
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:
- 450 g penne pasta
- 350 g raw pork sausages, without shell
- 2 - 3 small zucchinis, sliced into rounds
- 1 can artichoke hearts, drained and quartered; or 2 fresh artichokes, trimmed to the core and quartered
- 3 cloves garlic, peeled and thinly sliced
- 4 cups cherry tomatoes, on the vine
- 3/4 cup olive oil, plus more as needed
- 1 tbsp. sugar
- 1/4 tbsp. grated parmesan
- 1/4 bunch of basil leaves
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Cooking the dish according to the recipe:
- Place the chopped garlic and cherry tomato bunches in a large, heavy-bottomed skillet. Drizzle with olive oil and season with salt and pepper. Place the skillet over low heat on the stovetop and cook slowly until the tomatoes burst and their juices combine with the olive oil to create a rich sauce, about 35-40 minutes.
- In a large saucepan, fill with water, add salt, and bring to a boil over medium heat. Add the pasta and cook until al dente. Set aside 2-3 handfuls of roasted tomatoes for serving. Remove the stems from the remaining tomatoes and mash them with a spoon right in the pan to create a tomato sauce with olive oil and tomato pieces. Stir in the sugar. This will be the pasta sauce.
- Heat 20 ml of olive oil in a large skillet and fry the pork sausage until browned. Transfer the sausage to a plate while you cook the zucchini. Add a little more olive oil to the same skillet and fry the zucchini for about 2 minutes, until golden brown around the edges.
- Add the artichokes and cook for another 2-3 minutes. Return the ground beef to the pan and stir in the pasta and tomato sauce. Stir over high heat until all the ingredients are heated through and coated with the sauce. Transfer to a serving platter.
- Before serving, sprinkle with Parmesan and basil leaves and top with bunches of fried tomatoes.
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