How to cook artichoke penne, simple recipe with ripe tomatoes flavored with beer, necessary ingredients and preparation guide.
Ingredients for 4 people
- 300 gr. of pens
- 300 gr. of ripe tomatoes
- half a glass of beer
- 1 small onion
- 2 cloves of garlic
- 1 bunch of parsley
- 3 tablespoons of extra virgin olive oil
- 20 gr. of butter
- 2 artichokes
- 1 lemon
Recommended readings- How to make ricotta and spinach tortelli from Maremma
- Timbale of rice and baked eggplant
- Tagliatelle with saffron sauce and mussels
- Pasta with gorgonzola and cooked ham
- Tagliatelle with shrimp and peppers
- salt and pepper
How to cook artichoke penne
Peel the onion and a clove of garlic, chop them and set them aside.
Blanch the tomatoes in boiling water, drain them very well, remove the skin, the seeds and pass them to the vegetable mill.
In a saucepan with butter and 2 tablespoons of oil, sauté the chopped onion and garlic previously prepared, sprinkle with beer and let it evaporate over high heat, before adding the tomato puree.
Cook the sauce for 10-15 minutes and shrink it.
Meanwhile, clean the artichokes, wash them and cut them into wedges, then put them in cold water acidulated with lemon juice.
After putting the drained artichokes in a pan with a tablespoon of oil and a crushed clove of garlic, brown them for about 5 minutes, mixing with a wooden spoon.
Add them to the tomato sauce, salt and put the freshly ground pepper, continuing cooking for about 10 minutes on moderate heat.
When cooked, add the washed, dried and finely chopped parsley to the sauce.
Cook the penne in plenty of salted water, drain when al dente and season with the artichoke sauce, mix and serve hot.
