Penne with Artichokes and Saffron, or Penne Con Carciofi e Zafferano: This is a Sardinian recipe, and will serve 6-8 as a first course.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/8 pounds (500 g) ridged penne
- 1/2 cup olive oil
- 5 artichokes
- A bunch of parsley, minced
- 1/2 clove garlic
- A pinch of saffron
- Freshly grated pecorino sardo (use Tuscan if you cannot find sardo; romano will be too sharp here)
Preparation:
Set pasta water to boil.
Strip away the tough outer leaves of the artichokes and slice their inner leaves and stems (see instructions if you've never done this).
Heat the olive oil in a deep skillet, add the artichokes, parsley, and garlic, and gently sauté the mixture until the artichokes have become very soft; when they are about half cooked salt the mixture to taste.
When the pasta water comes to a boil salt it and cook the pasta. When the pasta is 2-3 minutes shy of being done mix the saffron into a half-cup or so of boiling water and stir the mixture into the sauce. Drain the pasta and turn it out into the skillet; stir the pasta to mix it thoroughly with the sauce, and serve it with the pecorino cheese.
Yield: 6-8 servings penne with artichokes and saffron.
Strip away the tough outer leaves of the artichokes and slice their inner leaves and stems (see instructions if you've never done this).
Heat the olive oil in a deep skillet, add the artichokes, parsley, and garlic, and gently sauté the mixture until the artichokes have become very soft; when they are about half cooked salt the mixture to taste.
When the pasta water comes to a boil salt it and cook the pasta. When the pasta is 2-3 minutes shy of being done mix the saffron into a half-cup or so of boiling water and stir the mixture into the sauce. Drain the pasta and turn it out into the skillet; stir the pasta to mix it thoroughly with the sauce, and serve it with the pecorino cheese.
Yield: 6-8 servings penne with artichokes and saffron.
