Here’s a stunning pasta dish from the island of Capri combining tomatoes, mozzarella and artichokes.
Ingredients
—4 Tbsp olive oil 2 cloves garlic, crushed 2 x 400g (14 oz) cans Italian crushed tomatoes 400g (14 oz) penne pasta 170g (about 6 oz) jar char-grilled artichokes in oil 2 Tbsp extra virgin olive oil 125g (4-5 oz) small balls buffalo milk mozzarella Handful fresh basil leaves
Method
—1 Put the olive oil in a saucepan, set pan over medium heat and add garlic. As soon as it is lightly golden tip in the tomatoes. Add ½ teaspoon of salt and bring to a gentle bubble. Cook gently, uncovered, for about 25 minutes, stirring often, until pulpy.
2 Cook pasta in plenty of gently boiling salted water until al dente. Meanwhile, drain artichokes and chop. Choose a frying pan (skillet) large enough to hold the pasta. Add artichokes and extra virgin olive oil and heat gently. Drain mozzarella and pat dry. Slice.
3 Drain pasta when ready and tip into pan with artichokes. Toss well. Dish into heated pasta bowls and cover with blobs of mozzarella. Briefly flash dishes under the grill until mozzarella melts, then top with spoonfuls of tomato sauce. Scatter with basil and serve immediately.
Photograph of Pasta with Mozzarella & Artichokes Aaron McLean
Recipe Notes
This recipe calls for artichokes in oil. It won’t be successful if made with artichokes in brine.
For info about making a tomato sauce see here Tomato Sauce
And for cooking pasta see here Pasta
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