Pasta con Carciofi e Pomodoro

Pasta con Carciofi e Pomodoro is a vibrant Italian dish that combines tender artichokes with a fresh tomato sauce, creating a delightful and hearty meal. This dairy-free pasta is perfect for a satisfying supper that highlights the flavors of seasonal ingredients.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Artichoke hearts (canned or frozen) - 200 grams
• Cherry tomatoes - 250 grams
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the artichoke hearts to the pan and cook for 3-4 minutes until they start to brown slightly.
4. Halve the cherry tomatoes and add them to the pan. Season with salt, black pepper, and red pepper flakes (if using). Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
5. Combine the cooked pasta with the artichoke and tomato mixture in the frying pan. Add reserved pasta water a little at a time to help create a light sauce.
6. Stir in the fresh basil and lemon juice, adjusting seasoning as needed. Cook for an additional 1-2 minutes until heated through.
7. Serve immediately, garnished with more fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber from the artichokes and tomatoes, which promotes digestive health.
• Contains healthy fats from olive oil that support heart health.

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