Tagliatelle with tomato, spinach and artichoke hearts… an easy preparation, with light and balanced flavours
A very easy pasta to prepare, with cherry tomatoes, spinach and artichokes.
Recipe for 4 people.
Classic (no restrictions), Vegetarian
Preparation: 00:45
Interval: 00:00
TOOLS
1 cutting board(s), 1 deep or refractory pot(s), 1 non-metallic bowl(s) (optional), 1 grater (optional), 1 frying pan(es), 1 strainer ( or colander), 1 deep pan(s)
EQUIPMENT
conventional + air fryer (optional) + microwave (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
TALHARIM ingredients
– 300 g of tagliatelle
– Salt to taste
Confit Tomatoes Ingredients
– 30 cherry tomatoes
– 1 sliced clove of garlic
– 120 ml of extra virgin olive oil
– Salt to taste
ARTICHOKES AND SPINACH Ingredients:
– 300 g of frozen artichoke bottoms (or preserved artichoke bottoms)
– fresh spinach to taste (leaves)
– lemon to taste (drops)
– Salt to taste
Ingredients TO COMPLETE:
– 100 g of parmesan + a little to serve, if you like
PREPARATION:
- Preheat the oven to 180°C or the Airfryer to 160°C and start preparing the tomatoes (see preparation).
- Next, cook the artichoke bottoms, if they are frozen: in the case of canning, there is no need to cook them.
- Set aside the other ingredients and utensils for the recipe.
- Wash the spinach and chop the leaves.
- If you use canned artichoke bottoms, wash them well to remove excess vinegar from the preserves. If they are frozen, remove them from the freezer.
- If necessary, grate the parmesan. Set aside a portion to serve, if desired.
- Bring a pot of water to boil to cook the pasta.
PREPARATION:
Confit Tomatoes:
- Wash and dry the tomatoes well and remove the stem.
- Wash and peel the garlic clove and cut it into slices.
- In a refractory mold or mold, arrange the tomatoes and garlic cloves.
- Season with salt and drizzle with olive oil (see quantities in the ingredients).
- Cook in an airfryer at 160°C or in the oven at 180°C, for about 20 minutes or until the tomatoes soften.
- Then cook the artichoke bottoms, if they are frozen.
Artichoke bottoms (frozen) – Cooking (optional):
- Place the artichoke bottoms in a non-metallic bowl with cold water, add a few drops of lemon to prevent them from blackening and season with salt.
- Place in the microwave and cook on high for about 12 minutes or until cooked through.
- Drain and reserve.
Noodles:
- When the water boils, add the salt and fresh pasta.
- Cook al dente – as it is fresh pasta, the cooking time is short – a few minutes – check the time on the package.
Artichoke, Tomato and Spinach Sauce:
- Drain the tomatoes and transfer the oil and garlic to a deep pan.
- Place over medium heat and when hot add the artichoke bottoms and brown for 1 minute.
- Add the candied tomatoes, mix and keep on low heat for another minute to blend the flavors.
- Finally add the spinach leaves and brown them for more than 1 minute.
- Check the salt and season with pepper.
Tagliatelle with Artichoke Sauce, Cherry Tomatoes and Spinach:
- When the tagliatelle are cooked, drain them, keeping a little of the cooking water.
- Transfer the pasta to the pan with the sauce and mix so that all the pasta is enveloped in flavors.
- Add a little cooking water and mix again to emulsify.
- Add the grated parmesan.
FINALIZATION AND ASSEMBLY:
- Serve the tagliatelle with artichoke sauce, cherry tomatoes and spinach on a serving plate, or distribute on plates, preferably deep.
- Serve with a little more parmesan, if desired.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Create your personalized menu for free on Bake and gourmet cakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
