Pasta with Cherry Tomato and Artichoke Sauce
One of the best tomato sauces I have ever made. Naturally sweet, intense, aromatic. And it is also the simplest and quickest tomato sauce if you have been drying cherry tomatoes all summer, like me.
Ingredients
200g long pasta (I used spaghetti)
100g marinated cherry tomatoes (drained of oil)
2 tablespoons aromatic oil from the marinated tomatoes
8 pieces of jarred artichoke
basil leaves
salt
Servings: 2
How to prepare pasta with cherry tomato and artichoke sauce
- Cook the pasta in plenty of salted water according to package instructions.
- Blend the marinated cherry tomatoes in a food processor until they become a paste.
- In a large pan (about 28cm), heat the aromatic oil.
- Add the tomato paste and saute for a few minutes, just until it becomes a deep red (about 3-4 minutes). Towards the end add the artichoke pieces. Adjust salt to taste.
- Drain the pasta (reserve 100ml of the water) and add directly to the sauce.
- Mix until the sauce thickens again and coats the pasta (about 2-3 minutes).
- Add a few basil leaves cut into strips at the end.
- Serve warm. They are also good reheated. They are good plain or with grated parmesan.
