Maccheroncini with artichokes ' to Fungetiello '
Instructions
Clean the artichokes by removing the hard parts and tips, cut them into small pieces and place them in water acidulated with lemon juice.
Heat the oil with the chopped garlic and anchovy fillets, desalted cleaned and sliced; Let them melt and then add the artichokes.
Let them cook 5 minutes, then add the capers and pitted olives, washed and cut into pieces.
Cover the Pan and simmer about 30 minutes; at the end add salt, add the chopped parsley and a sprinkling of pepper.
Meanwhile, boil the pasta al dente.
When it is cooked, drain and pass in the saucepan with the sauce of artichokes.
Cook all together for a couple of minutes and, if it seems too dry, stretch a little of the cooking water from the pasta itself.
Serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta macaroni
- 3 tablespoons of olive oil
- 6 artichokes
- 1 lemon
- 2 cloves of garlic
- 60 g of black olives
- 1 pinch of salted capers
- 4 fillets of anchovies
- Parsley
- Salt
- Pepper