Artichoke pasta sauce with tomato, white wine and chili
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Artichoke and tomato pasta sauce
Artichokes can look intimidating: what do you do with all those leaves? Conquer the fear once, and this quick, tasty pasta sauce will become a regular. One tip: save your best wine for another night, because artichokes make most wines taste odd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 4 medium artichokes
- Juice of 1 lemon
- 1 chili pepper
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, peeled and chopped, or 150 g (5 oz) good canned crushed tomatoes
- 1 glass of white wine
- Olive oil, plus extra virgin olive oil to finish
- Salt and pepper
- Pasta, to serve
Instructions
- Prepare the artichokes: cut off the stalks, peel away the outer leaves until you reach the tender, pale-yellow heart, cut in half and remove the hairy choke. To stop them from darkening, keep them in a bowl of cold water with the lemon juice.
- Slice the artichokes thinly and add them to a pan of hot olive oil with the chili pepper.
- Cook over low to medium heat until they have softened, 2–3 minutes.
- Add the onion, garlic, salt and pepper, and cook for 2 more minutes over low heat, stirring well so nothing burns.
- Pour in the white wine and let it evaporate.
- Add the tomatoes and cook for 2 more minutes, until the artichokes are very soft.
- Toss with the cooked pasta, adding black pepper and a generous swirl of extra virgin olive oil.
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