Tomato Spaghetti with Artichoke-Basil Cream

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45min

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Next Level

Italian tomato spaghetti with artichoke-basil mascarpone cream, prepared using the risottatura technique for an intense flavor experience.

Italian tomato spaghetti with artichoke-basil mascarpone cream, prepared using the risottatura technique for an intense flavor experience.
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Ingredients

What do you need?

Quantity: 2P

For the spaghetti:
250 g Garofalo spaghetti
500 g canned peeled tomatoes
A few leaves of fresh basil
2 leaves of sage
1 clove of garlic, finely chopped
2 tbsp olive oil

For the artichoke-basil mascarpone cream:
200 g soft marinated artichoke hearts
250 g mascarpone
1 bunch of fresh basil
80 g pecorino, grated
Black pepper, freshly ground
Salt to taste

For the spaghetti:
250 g Garofalo spaghetti
500 g canned peeled tomatoes
A few leaves of fresh basil
2 leaves of sage
1 clove of garlic, finely chopped
2 tbsp olive oil

For the artichoke-basil mascarpone cream:
200 g soft marinated artichoke hearts
250 g mascarpone
1 bunch of fresh basil
80 g pecorino, grated
Black pepper, freshly ground
Salt to taste
Preparation method

How do you make this?

Preparing the tomato water: Blend the peeled tomatoes until smooth in a blender. Strain this mixture through a cheesecloth and squeeze firmly to leave only clear tomato water without seeds. Set aside.

Artichoke-basil mascarpone cream: Gently heat the mascarpone in a pan.

Add the artichoke hearts, basil, and pecorino. Blend everything with an immersion blender or in a blender until smooth. Season with salt and pepper. Keep warm.

Preparing the spaghetti: Heat a large saucepan without oil or butter. Add the dry spaghetti and sauté for about 10 minutes, shaking regularly, until the pasta is lightly roasted.

Add 2 ladles of tomato water along with the finely chopped garlic, sage, and basil. Keep shaking continuously.

As the tomato water reduces, keep adding new ladles of tomato water. Continue until all the tomato juice is used and the pasta is cooked with a nice glossy sauce. Add a splash of olive oil in between for extra flavor.

Once everything is cooked and caramelized, you can start serving.

Serving: Place a generous spoonful of the artichoke cream in the center of a deep plate.

Twist the pasta with a meat fork and form a nice nest on the cream.

Finish with a leaf of fresh basil and a few drops of olive oil.

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