Time of realization: 30 minutes
Degree of difficulty (1 to 5): 3
Ingredients for people 2
160 g of wholemeal spaghetti
3 anchovies in oil
2 fresh artichokes
1 jar of yellow datterini tomatoes
1 clove of garlic
½ onion
Parsley
Chilli
A handful of almonds
Oil
Sale
Pepe
Procedure for making wholemeal spaghetti with anchovies, artichokes and toasted almonds on yellow datterini sauce
In a saucepan, I heated the oil, the chilli and a clove of garlic, after a few minutes I poured the yellow datterini tomatoes, I salted and left to cook. When cooked, I reduced the sauce to a cream with a mixer.
In the meantime, in another pan, with oil, onion and parsley, I had already cooked the artichokes, washed and deprived of the hardest outer leaves, leaving only the most tender part and cut into thin slices.
After having seasoned them with salt, I added a little water and let them cook by closing the pan with its lid.
At the end of cooking, I blended a part and the remaining part I left in slices.
In a pan, I toasted the slices of almonds, I removed them and in the same pan I toasted the bread crumbs with a drizzle of oil and kept them aside too.
I cooked the spaghetti and at the same time, in a non-stick pan, I poured a tablespoon of oil, garlic and anchovies, and I made them sauté. When the spaghetti is cooked, I poured them into the pan, together with the artichokes reduced in cream and let them flavor for a few minutes.
I served up, using the yellow datterini sauce as a base on which I rolled the creamy spaghetti.
I added the chopped artichokes and a generous handful of crumbs and toasted almonds.
The recipe was made by Amerigo Morgia.
