Orecchiette fresh pasta with braised artichokes, anchovies and capers

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

... it is not easy to keep up with everything...work, a demanding toddler, half marathon training... especially when the overload continues for weeks.

To boost your appetite, I recommend foods from regions with warm weather. Mediterranean, or southern Italian cuisines... There is something special about these foods.
Is it the spiciness? Or saltiness? I am not sure, but those foods are definitely suited for busy, not summer-like days.

Inspired by the Mediterranean ingredients, such as anchovy, artichoke, and capers, I made today's pasta dish.
To simplify the cooking process you might use jarred artichokes, instead of fresh ones. Although jarred artichoke doesn't have the fresh texture and flavor compared to fresh one, it can make your life much easier.

Hope you can enjoy today's quick and easy, but tasty and refreshing summer pasta! ;-)


Here's what you will need for the 4-serving recipe:

 

320 g Orecchiette fresh pasta
6 raw artichokes hearts
1 lemon
20 pitted Kalamata olives
10 capers preserved in salt
EVO oil
salt and pepper

 

1. Cut the artichoke hearts into thin slices and sprinkle with lemon juice
2. Wash capers to remove the salt in which they are preserved, and drain them well
3. Chop olives and capers. Keep aside
4. Braise artichoke slices with 2 tablespoons of EVO oil and salt; cook gently perfuming with a pinch of pepper for about 10 minutes, until they become soft and golden. Then, add anchovy fillets and melt-fry them over low heat
5. Boil pasta in salted water and drain al dente
6. Pan-fry for a few moments the pasta with artichokes. Add chopped capers and olives, and stir to mix
7. Serve hot with freshly ground pepper

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.