Spaghetti with artichokes
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20 minutes
Recipe in collaboration with
Tomate CeriseIngredients
For 3 persons
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375 g
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100 ml
white wine
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1
clove of garlic (finely chopped)
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3
tomatoes (diced)
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3
large cooked artichokes
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3 tbsp
olive or rapeseed oil
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2
shallots (finely chopped)
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Parmesan (grated)
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Salt and pepper
Anco Professional cooking-resistant Spaghetti fine
Anco Professional cooking-resistant Spaghetti fine is part of the basic range. Taste the purity of pasta, make a traditional spaghetti bolognese or carbonara and enjoy a perfectly golden yellow pasta. The cooking time is also a lot less with this pasta variant. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies when the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking - resistant pasta has a beautiful amber yellow color and does not stick . Request your sample!
Preparation
- Clean the artichokes, retaining the flesh from the leaves and the heart.
- Cook the pasta al dente as directed on the packaging.
- Fry the shallots and garlic in the oil, add the artichokes and tomatoes and simmer for a few minutes.
- Deglaze with the white wine, season with salt and pepper and simmer over a low heat.
- Serve pasta with sauce and top with Parmesan.
