MEZZE PENNE WITH ARTICHOKES AND OLIVES

I'll start by saying that I'm not a huge fan of artichokes; in fact, until recently, I hated them. But given their amazing health benefits, I'm making an effort to include them in my diet.

If you have the same problem as me, I assure you that with this recipe you will see artichokes from a different perspective.

• 320g of Senatore Cappelli variety Mezze Penne
• 5 artichoke hearts (frozen if desired)
• 12 Celline olives in extra virgin olive oil
• 6 anchovies in oil or salt
• 2 tablespoons chopped parsley
• ½ clove of garlic
• 1 slice stale bread, optional crumbs

Cut the artichokes into thin strips. If using frozen ones, either thaw them first or cook them first and then cut them.

In a pan, add a drizzle of oil and ½ clove of garlic. Sauté until translucent, then add the artichokes and a little water. Let them simmer for a few minutes.

Meanwhile, blend the pitted olives with the anchovies, parsley, a drizzle of oil, and breadcrumbs. Don't add salt since the anchovies are already salted. If in doubt, taste the mixture.

Once the pasta is cooked, drain it and add it to the pan with the artichokes and chopped vegetables. Add a ladle of the cooking water and mix everything together.

Serve with an additional sprinkling of parsley and a few whole Taggiasca olives.

Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG