Lumache (Pasta) With Artichokes

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - coarsely chopped (large)
2		Garlic - crushed
1 tablespoon	15ml	Dried basil
2 tablespoons	30ml	Chopped fresh parsley
1		Cayenne pepper
1 teaspoon	5ml	Dried oregano
2		Italian tomatoes - juice reserved, (28oz each)
1/4 teaspoon	1.3ml	Salt
3 cups	711ml	Lumache - pipe rigate, or other multi-
		Surfaced pasta - (10 ounces)
14 oz	397g	Canned artichoke hearts - juice reserved
3 tablespoons	45ml	Grated pecorino cheese

Recipe Instructions

Heat oil in a large pot and saute onion, garlic, basil, parsley, cayenne and oregano for 5 minutes.

Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered, for about 45 minutes, or until reduced and very thick. Add reserved tomato and artichoke juice, stir through and simmer a further 15 minutes.

Cook pasta in boiling salted water until al dente.

Cut each artichoke heart into six and stir into the sauce along with the Pecorino. (Parmesan may be substituted)

Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and serve, passing around extra cheese.

Serves 4.

Busted by Barb, Beyond Biscuit Newsletter Issue 29 by [email protected] on behalf of

Source:
The New Pasta Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.