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

Name: Tomato Spaghetti with Artichoke-Basil Cream
Cook time: 45 min
Total time: 45 min
Yield: 2P
Ingredients: 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

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.

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.

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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 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.