Orecchiette aglio e olio with artichokes

Orecchiette aglio e olio with artichokes

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 709 kcal
, Fat: 24 g
, Carbohydrate: 94 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500g orecchiette
salted water, boiling


4tbsp olive oil
3 garlic cloves, sliced
1 red chilli pepper, deseeded, cut into thin rings
300g artichoke hearts in oil, drained, cut into eighths
1 organic lemon, use grated zest only
½bunch sage, finely chopped
¼tsp salt
a little pepper

Pine nuts

4tbsp pine nuts
50g Parmesan, shaved into thin strips using a peeler
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How it's done


Cook the pasta in salted water until al dente, drain and keep warm.


Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.

Pine nuts

Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.

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