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SPAGHETTONI WITH ARTICHOKE HEARTS, OLIVES & LEMON AROMA

Ingredients (4 servings): 1 package of Spaghettoni No 7
  • 3 tablespoons olive oil
  • 250 g. fresh artichoke hearts (or either canned or frozen)
  • 50 g. pitted black olives
  • juice and zest from 1 lemon
  • 50 g. Parmigiano Reggiano cheese, freshly grated
  • salt and pepper
Execution: Cook the Spaghettoni in boiling salted water, according to the instructions. Clean the artichokes and cut them into small wedges, removing all the hard leaves. Rub them with lemon. Boil until tender and drain them. In a pan, pour the olive oil, the lemon juice and zest, the cheese and stir well. Drain the pasta and toss them into the pan, together with 3 tablespoons of the boiled water that you used to cook the pasta. Stir and add the artichoke hearts and the olives. Warm for 1 minute by stirring constantly and serve.