Castellane with Olives and Artichokes

Castellane with olives and artichokes is a Mediterranean dish, fragrant and full-flavored. Here is the recipe:

Ingredients

• 350 g of castellane pasta
• 200 g of artichokes (fresh or canned)
• 100 g of pitted black olives
• 2 cloves of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt
• Pepper
• 100 ml of white wine (optional)
• Grated Parmesan cheese for garnish (optional)

Preparation

1. If using fresh artichokes, clean them by removing the tougher outer leaves, the tips, and the inner hay. Cut them into wedges and keep them in lemony water to prevent them from blackening. If using canned artichokes, drain them well and cut them into wedges or quarters.
2. In a large pan, heat a stream of extra virgin olive oil and fry the peeled garlic cloves until golden. Remove the garlic and add the artichokes, sautéing for a few minutes.
3. Add the black olives cut into rings or halves, mix well and let flavor for another couple of minutes.
4. If desired, deglaze with white wine and let the alcohol evaporate over medium-high heat.
5. Adjust with salt and pepper, and add some water or vegetable broth if necessary, and cook until the artichokes are tender but still slightly al dente.
6. In the meantime, cook the pasta in plenty of salted water, following the cooking times indicated on the package to achieve al dente pasta.
7. Drain the pasta, reserving a cup of the cooking water.
8. Pour the castellane into the pan with the olive and artichoke sauce. Mix well, adding some cooking water if needed to keep the sauce creamy.
9. Serve immediately, garnishing with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Curiosity

Castellane is a type of pasta that resembles nests and can hold sauces very well, especially those based on vegetables and richer sauces. Artichokes and olives are typical ingredients of Italian cuisine, particularly in coastal regions like Liguria or Puglia, where the combination of the earthy flavor of artichokes and the strong taste of olives is often part of the culinary tradition.