Penne with Artichokes and Tomato

Penne with artichokes and tomato is a delicious and fairly simple dish to prepare. Let’s see a basic recipe that you can then adapt to your tastes or needs.

Ingredients

• 320g of penne rigate
• 4 artichokes
• 250g of cherry tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper
• A bunch of chopped parsley
• Grated Pecorino Romano (optional)

Preparation

1. Clean the artichokes by removing the outermost tough leaves, the tips, and the inner choke if it’s present. Slice them and leave them in water acidulated with lemon to prevent discoloration.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Once golden, remove them and add the artichokes drained from the water.
3. While the artichokes are cooking, cut the cherry tomatoes in half.
4. When the artichokes begin to soften, add the cherry tomatoes to the pan and cook for about 10 minutes until the tomatoes start to break down, season with salt and pepper.
5. In the meantime, cook the penne in plenty of salted water, following the package instructions to achieve an al dente texture.
6. Drain the pasta and pour it into the pan with the artichokes and tomatoes, mix well to flavor and finish cooking the pasta.
7. Sprinkle with chopped parsley and if you like, add some grated Pecorino Romano.
8. Serve hot.

Curiosity

This recipe embraces typical flavors of the Mediterranean cuisine and can be customized in many ways. For example, you can add crispy bacon for an extra touch of flavor or olives for an even richer variant. Remember that artichokes are very versatile and pair well with various types of pasta.