Paccheri all'Ambasciatore
Paccheri artichokes and cherry tomatoes for an easy first course, cheap but rich in taste. Simple ingredients with a perfect combination of flavors. The artichokes give so much taste and the cherry tomatoes make the dish creamy and not dry. To paccheri artichokes and cherry tomatoes you can also add mushrooms, onions and cubes of mozzarella and maybe finish cooking in the oven just to make this first course infinitely good!
Choose a short pasta to your liking (such as penne or farfalle or rigatoni), but that is of excellent quality and I recommend that it is cooked al dente and not too drained. Pasta with mushrooms, onions, artichokes with cherry tomatoes is a dish that is particularly well offered in the year round, which you can find a wide variety of canned artichokes on the market shelves.
Let's see together how to proceed 😉
Ingredients for 4 people:
4/5 artichokes (canned ones are also fine)350 g paccheri or other pasta to taste400 g ripe cherry tomatoesmushrooms, onions to taste1 clove of garlicsalt to tastepepper to tastechili if you likegrated pecorino cheese4 tablespoons extra virgin olive oil1 sprig of parsley
PREPARATION
Peel the onion, wash it and slice it thinly. Wash the mushrooms and cherry tomatoes and cut them into small pieces. Put a few tablespoons of oil in a very large pan and brown the mushrooms, onion, cherry tomatoes and chopped chili for 2 minutes. Season with salt and pepper, then cook for a couple of minutes. Subsequently, after cutting them in half, add the artichokes and let them flavor for a few minutes. Deglaze with white wine and let the alcohol component evaporate. Then add a ladle of hot water and complete cooking over low heat and covered pan. Add more water as needed. Keep in mind, however, that when cooked, the artichoke sauce must be rather restricted. Boil the pasta in salted water and drain it al dente. Pour it into the pan containing the artichoke sauce. Wet the paccheri with a few tablespoons of pasta cooking water and sauté them in a pan for a couple of minutes, stirring them well. Transfer the pasta with mushrooms, artichokes and cherry tomatoes to the plates and bring it immediately to the table.
Serve separately the grated Pecorino cheese.
Paccheri artichokes and cherry tomatoes for an easy first course, cheap but rich in taste. Simple ingredients with a perfect combination of flavors. The artichokes give so much taste and the cherry tomatoes make the dish creamy and not dry. To paccheri artichokes and cherry tomatoes you can also add mushrooms, onions and cubes of mozzarella and maybe finish cooking in the oven just to make this first course infinitely good!
Choose a short pasta to your liking (such as penne or farfalle or rigatoni), but that is of excellent quality and I recommend that it is cooked al dente and not too drained. Pasta with mushrooms, onions, artichokes with cherry tomatoes is a dish that is particularly well offered in the year round, which you can find a wide variety of canned artichokes on the market shelves.
Let's see together how to proceed 😉
Ingredients for 4 people:
4/5 artichokes (canned ones are also fine)
350 g paccheri or other pasta to taste
400 g ripe cherry tomatoes
mushrooms, onions to taste
1 clove of garlic
salt to taste
pepper to taste
chili if you like
grated pecorino cheese
4 tablespoons extra virgin olive oil
1 sprig of parsley
PREPARATION
Peel the onion, wash it and slice it thinly. Wash the mushrooms and cherry tomatoes and cut them into small pieces. Put a few tablespoons of oil in a very large pan and brown the mushrooms, onion, cherry tomatoes and chopped chili for 2 minutes. Season with salt and pepper, then cook for a couple of minutes. Subsequently, after cutting them in half, add the artichokes and let them flavor for a few minutes. Deglaze with white wine and let the alcohol component evaporate. Then add a ladle of hot water and complete cooking over low heat and covered pan. Add more water as needed. Keep in mind, however, that when cooked, the artichoke sauce must be rather restricted. Boil the pasta in salted water and drain it al dente. Pour it into the pan containing the artichoke sauce. Wet the paccheri with a few tablespoons of pasta cooking water and sauté them in a pan for a couple of minutes, stirring them well. Transfer the pasta with mushrooms, artichokes and cherry tomatoes to the plates and bring it immediately to the table.
Serve separately the grated Pecorino cheese.
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