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Recipe

Pasta with mozzarella and artichokes

Italy’s islands hold great appeal for the culinary adventurer. Most have been invaded numerous times throughout history due to their strategic position or natural resources and with each invasion came new ingredients and cooking methods. Here’s a taste of Sicily, Sardinia, Capri and Pantelleria

Jul 31, 2014 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

  • 4 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 2 400g cans of italian crushed tomatoes
  • 1/2 teaspoon salt
  • 400 gram penne pasta
  • 170 gram jar of chargrilled artichokes in oil
  • 2 tablespoon extra virgin olive oil
  • 120 gram balls of buffalo-milk mozzarella
  • 1 handful fresh basil leaves

Method

  • 1
    Put the olive oil in a saucepan, set pan over medium heat and add garlic. As soon as garlic is lightly golden tip in the tomatoes. Add salt and bring to a gentle bubble. Cook gently, uncovered, for about 25 minutes, stirring often, until pulpy.
  • 2
    Cook pasta in plenty of gently boiling salted water until al dente. Meanwhile, drain artichokes and chop. Put extra virgin olive oil and artichokes in a frying pan large enough to hold the pasta and heat gently.
  • 3
    Drain mozzarella and pat dry. Slice.
  • 4
    Drain pasta when ready and tip into pan with artichokes. Toss well. Dish into heated bowls and cover with blobs of mozzarella. Briefly flash dishes under grill until mozzarella melts, then top with spoonfuls of tomato sauce. Scatter with basil and serve.

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