Penne rigate with artichokes
Instructions
Clean the artichokes, divide them into four slices and cut them into thin slices.
In a pan heat oil, insaporitevi garlic and chopped parsley, add the artichokes, stir, cover and lower the heat.
Wet after several minutes with two or three tablespoons of water, adjust the salt, cover again so that firing takes place.
Meanwhile, boil the pasta in salted water until al dente, drain and dress with the sauce of artichokes that should not be watery.
Season with a pinch of pepper and serve.
Accompanying wines: Alto Adige Traminer Aromatico, Frascati DOC "Canellino" DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne rigate
- 4 artichokes
- Garlic
- Parsley
- Olive oil
- Salt
- 1 pinch of pepper