Penne with artichokes (3)
Instructions
Boil water for the pasta with the coarse salt.
Cut the pancetta into small dice and finely slice the artichokes.
Dip the slices in a bowl with cold water and lemon juice, to prevent blackening.
In a saucepan, then heat the oil, saucepan, heat the garlic cloves crushed (without burning them), then the bacon and sliced artichokes.
Add the crushed tomatoes with a fork and add salt.
Stir thoroughly, cover, and simmer for about half an hour.
Drain the penne, cooked al dente and flavour them with the sauce, the chopped parsley and freshly ground black pepper.
Ingredients and dosing for 4 persons
- 320 g of type pasta penne
- 2 artichokes
- 2 tablespoons of tomato pulp
- 20 g of fresh bacon
- 2 cloves of garlic
- 1 sprig of parsley
- 3 tablespoons of olive oil
- 1 lemon
- Coarse salt
- Salt
- Black pepper