Pasta con i Carciofi e Pomodoro

Pasta con i Carciofi e Pomodoro is a vibrant Italian dish that combines tender artichokes and fresh tomatoes with al dente pasta for a delightful vegetarian experience. This dish is bursting with flavors and is perfect for a cozy supper.

Ingredients

• Pasta (such as spaghetti or fettuccine) - 160 grams
• Artichoke hearts (fresh or jarred) - 150 grams
• Cherry tomatoes - 200 grams
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Fresh basil leaves - 10 grams
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. If using fresh artichokes, clean and cut them into quarters. If using jarred, drain and rinse them.
5. Add the artichokes to the skillet and cook for 5-7 minutes until they start to soften.
6. Halve the cherry tomatoes and add them to the skillet, cooking for another 5 minutes until they soften and release their juices.
7. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
8. Add the drained pasta to the skillet with the artichokes and tomatoes, tossing to combine.
9. If the mixture seems dry, add some reserved pasta water to reach your desired consistency.
10. Season with salt, black pepper, and fresh basil leaves. Toss well to combine.
11. Serve the pasta hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 64 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and artichokes, promoting overall health.
• High in fiber, aiding in digestion and maintaining healthy cholesterol levels.

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