Tagliatelle with ricotta and artichokes

    20 min

    Frozen artichoke hearts or bottoms are very convenient and a great addition to pasta sauce. You can often find them in Middle Eastern grocery stores.

    1 person made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 garlic clove
    • 200g artichoke bottom/hearts, sliced
    • 200g ricotta
    • 380g tagliatelle
    • 1/2 tablespoon minced fresh parsley
    • 120ml white wine
    • salt
    • 4 teaspoons grated Parmesan cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat 2 tablespoons oil and fry garlic and parsley for 1 minute. Remove garlic and add artichokes. Add wine, raise the heat and let it evaporate. Add salt, lower the heat and continue cooking the artichokes till tender, about 10 minutes, adding a little water so they don't cook dry.
    2. In the meantime cook pasta in plenty of salted boiling water till al dente, following packet instructions. Drain but reserve 1 to 2 cups of the cooking water.
    3. In a large bowl, whisk ricotta adding a ladle or two of the pasta water.
    4. Toss pasta with ricotta, artichokes and Parmesan cheese.

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