Macaroni with Artichoke Hearts
This is a very simple pasta dish with basic ingredients. This is the kind of pasta dish you would find in your Italian grandmothers home. I love it.
Ingredients:
- 4 garlic cloves sliced thin
- 4 tablespoons butter
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes (peperoncino)
- Artichoke hearts, how many? I buy a bag 1lb of frozen hearts and use them all.
- 1 cup chicken stock
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Romano cheese
Directions:
- Leave the artichoke hearts out to fully thaw.
- In that large skillet I always talk about melt the butter and add the olive oil.
- Once the oil is hot add the garlic and peperoncino and sauté for 30 seconds. Now add the artichoke hearts and continue to sauté for 2 minutes but do not allow the garlic to burn. Add the chicken stock bring to a boil and simmer for 5 minutes.
- Cook your macaroni (I am using a ziti) 2 minutes short of the recommended time, reserve 1/2 cup of the pasta water and strain the pasta and add to the Sauce in the skillet. Continue cooking the pasta while turning to coat with the sauce.
- Add a little pasta water at a time until you have added the the 1/2 cup. Simmer a bit more to thicken the sauce.
- Top with the parsley, some grated Romano cheese and a nice drizzle of the extra virgin olive oil and serve.
Enjoy!
Daniel Mancini
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