How do you store Tomato Spaghetti with Artichoke-Basil Cream?

This dish is best enjoyed immediately after preparation. However, the cream can be stored in an airtight container in the refrigerator for 1-2 days. Gently reheat before serving.

What is the “risottatura” technique for pasta, and why use it?

Risottatura is an authentic Italian cooking technique in which dry pasta is lightly toasted first and then cooked gradually by adding warm liquid (such as tomato water or stock) a little at a time. Instead of boiling the pasta in plenty of water and draining it, the pasta retains all of its starch. This starch combines with the liquid, creating an intensely flavorful dish and a naturally thickened, glossy sauce without the need for extra cream.

What type of spaghetti is best for this recipe?

For this particular recipe, it’s best to use a high-quality durum wheat pasta, such as Spaghetti Garofalo or another bronze-die pasta. These types of pasta have a rougher surface, allowing them to absorb and hold onto the tomato water and creamy artichoke mixture much more effectively. They also maintain a perfect al dente bite throughout the risottatura process.

How can I easily make clear tomato water at home?

Clear tomato water is made by blending peeled tomatoes (canned or fresh) with a pinch of salt until completely smooth. Pour the mixture into a clean cheesecloth or fine kitchen towel suspended over a bowl. Squeeze the cloth firmly to extract all of the pure, concentrated juices. This separates the seeds and pulp from the liquid “gold,” which is perfect for cooking the pasta.

Tomato Spaghetti with Artichoke-Basil Cream

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45min

•

Next Level

Ciao Bella! Craving an Italian classic with an absolutely
incredible next-level twist? Then you really have to try this tomato spaghetti with artichoke-basil cream. Today, we’re not just cooking pasta, we’re going to risottare it! That’s a fancy Italian technique where you toast the spaghetti first and then slowly cook it in pure, clear tomato water. Just like making a risotto! The result? A pasta dish packed with flavor, incredibly creamy, and glossy as if it came straight from a Roman trattoria. And the artichoke-basil mascarpone cream? It takes the dish to heavenly levels.

Ciao Bella! Craving an Italian classic with an absolutely incredible next-level twist? Then you really have to try this tomato spaghetti with artichoke-basil cream. Today, we’re not just cooking pasta ...

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

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

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 tomato water: Blend the peeled tomatoes until smooth in a blender. Strain this mixture through a cheesecloth and squeeze firmly, so that only clear tomato water remains and no 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 spaghetti: Heat a large saucepan without oil or butter. Add the dry spaghetti and toast it 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 soon as the tomato water has reduced, add new ladles of tomato water one at a time. 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.

When 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.

Twirl 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.

Tips

Use a high -quality pasta such as Garofalo for the best results.
It is important to constantly shake the pasta during cooking, so that the sauce is properly absorbed.
For an extra intense taste you can slightly grill the artichokes before you incorporate them into the cream.