In honour of worlds pasta day this week, I thought it would be perfect to rustle up a pasta dish with artichokes to continue my week of cooking with this mighty veg.
This recipe has all my favourite elements of a good pasta dish. The creaminess comes from the addition of the ricotta cheese; it has fresh tomatoes to give an element of colour and to top it off it has great chunks of my favourite meat in the world, Pork. So add artichokes in and this pasta dish ends up being a total winner. Give this dish a try. Recipe is inspired from the cook book ‘La cucina’-Italian regional cooking.
Ingredients (3-4 people)
1 garlic clove, whole
1 white onion, finely chopped
200g pork, cubed
1 glass of dry white wine
3 large Plum tomatoes, diced
Handful of parsley, chopped
2 tbsp Ricotta cheese
5 artichoke hearts (tinned), sliced
Salt & Pepper
250g Pappardelle (egg pasta)
50g Pecorino Romano cheese, grated
- Start, by heating up a drizzle of olive oil in a pan. Add the whole clove of garlic. Fry until the garlic clove is browned, then remove.
- Then add the onion and fry in the olive oil on a low heat until it becomes pale & translucent.
- Next, add the pork. Turn the heat up slightly and brown the meat
- Add the wine. Cook until it has evaporated
- Now, add the tomatoes, parsley and ricotta. Give it a good stir.
- Finally add the sliced artichokes, water and cover the pan. Make sure you cook the sauce on a low heat for at least 30-40 minutes. Add a little water if the sauce is drying out.
- When the sauce is nearly done, cook the pasta. I used Pappardelle.
- Whe the pasta is cooked, add to the sauce. In addition, add the grated Pecorino cheese.
- Give it one good last stir. Serve warm with more grated pecorino. Enjoy!!!