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Lumache With Artichokes

Fettuccine.Inn's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, roughly chopped
  Garlic 2 Clove (10 gm), crushed
  Dried basil 1 Tablespoon
  Fresh parsley 2 Tablespoon
  Chili powder 1 Pinch
  Dried oregano 1 Teaspoon
  Canned italian peeled tomatoes 6 1⁄2 Cup (104 tbs), drained, juice kept aside
  Salt 1⁄4 Teaspoon
  Lumache/Pipe rigate/ any other multi surfaced shape 1 3⁄4 Pound
  Canned artichoke hearts 1 3⁄4 Cup (28 tbs), drained, juice kept aside
  Grated pecorino cheese 3 Tablespoon
Directions

MAKING
1. Saute garlic, onion, basil, chili, oregano, and parsley for 5 minutes.
2. Simmer roughly chopped in a pot along with salt, uncovered, for 45 minutes or until tomatoes are reduced to a very thick mixture. Mix in artichoke and tomato juices and simmer for 15 more minutes.
3. Add lumache to boiling salted water and cook until al dente. Drain and keep aside.
4. Add artichoke, cut into 6 pieces, to the tomato sauces along with pecorino, and stir well.
5. Add drained pasta to sauce and stir well.

SERVING
6. Divide Lumache with Artichokes equally among 4 plates and serve garnished with grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
4

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