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Via C. Battisti, 38 - 20032 Cormano (Milano)

August 24, 2017

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Millefoglie di radicchio rosa con besciamella al vino bianco e mandorle

August 24, 2017

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Pasta With Fresh Artichokes, Olives and Guanciale

February 19, 2017




3 Tablespoons Olive Oil
8 Medium Artichokes, Cleaned, And Cut Into Quarters (Or 2 Cups Thawed Frozen Artichokes)
1/3 Cup Diced Guanciale or Pancetta
3 Garlic Cloves, Minced
1 (14 Ounce) Can Chopped Tomatoes (I Prefer Mutti Brand)
3 Tablespoons Tomato Paste
3/4 Cup Water
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Hot Chili Flakes (Optional)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Fresh Basil
1/2 Cup Black Olives

To Serve:
1/4 Cup Chopped Fresh Parsley Leaves
Grated Pecorino Romano Cheese
1 (500 Gram) Package Pasta Of Choice (See Notes Above)​




In a heavy bottomed saucepan, heat the oil over medium heat until sizzling.

Add the chopped artichokes, and cook, stirring often, until the artichokes begin to brown, about 8 to 10 minutes, then add the guanciale or pancetta, and continue to cook until the meat is no longer pink, about 6 to 7 minutes.

Add the garlic and cook an additional minute or two or until fragrant.

Add the tomatoes, paste, water, oregano, chili flakes, salt, pepper, and basil, and bring to a boil.

Reduce the heat to a simmer, and cook until the artichokes are fork tender, and the sauce has thickened, about 15 minutes.Stir in the olives.

You may need to add a little additional water if the sauce thickens too much.

While the sauce is simmering, bring a large pot of lightly salted water to a boil.

Cook the pasta according to the package directions.

Drain the pasta and return to the pot.

Add half the sauce to the pasta pot and toss until mixed.Serve the pasta in individual bowls with an added scoop of sauce on top, a sprinkling of parsley and some grated cheese.

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