Amori with artichokes and olives

Amori with artichokes and olives

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 536 kcal
, Fat: 19 g
, Carbohydrate: 64 g
, Protein: 24 g

Ingredients

4 person

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

350 g pasta (e.g. original spelt Amori)
salted water

Sauce

1 tbsp olive oil
1 garlic clove, squeezed
1 glass artichoke hearts in oil (approx. 190 g), drained, halved
4 sprig thyme
1 dl white wine (e.g. Greco di Tufo DOCG Loggia della Serra Terredora 2015)
100 g pitted black olives, cut into quarters
½ tsp salt
a little pepper
100 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Pasta

Cook the pasta in salted water until al dente, set aside approx. 150 ml of the cooking water, drain the pasta.

Sauce

Heat the oil in the same pan. Sauté the garlic, artichokes and thyme for approx. 3 mins. Pour in the wine and reserved cooking water, cover and simmer for approx. 2 mins. Add the olives and pasta, season and heat gently. Scatter the cheese on top.

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