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Orecchiette aglio e olio with artichokes
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 709
  • Fat about 24g
  • Carbohydrates about 94g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 500 g orecchiette
  • salted water, boiling
  • 4 tbsp olive oil
  • 3 garlic clove, cut into slices
  • 1 red chilli pepper, deseeded, cut into thin rings
  • 300 g artichoke hearts in oil, drained, cut into eighths
  • 1 organic lemon, use grated zest only
  • 0.5 bunch sage, finely chopped
  • a little pepper
  • 0.25 tsp salt
Pine nuts
  • 50 g Parmesan, shaved into thin strips using a peeler
  • 4 tbsp pine nuts
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And that's how it's done
And that's how it's done
Cook the pasta in salted water until al dente, drain and keep warm.
Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.
Pine nuts
Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.

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