Il Cucinologo
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Pasta with Artichoke Ragù

17/11/2023

Pasta with artichoke ragù is a flavorful dish that brings the delicate yet bold flavors of the artichoke to the table. It is an excellent variant to the classic meat ragù and can be a lighter alternative suitable for the spring season, when artichokes are fresh and at their peak of flavor. Here is the recipe with an Italian touch:

Ingredients

  • 320g of pasta (for example spaghetti or tagliatelle)
  • 4 fresh artichokes
  • 1 small onion
  • 1 garlic clove
  • 100ml of white wine
  • 500ml of tomato passata
  • 40g of grated Pecorino Romano (or Parmesan if you prefer)
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)
  • Water for boiling the pasta
  • Coarse salt for the pasta water

Preparation

  1. Cleaning the artichokes: remove the tougher outer leaves, cut off the tips and remove the inner chokes. Slice the artichokes into thin wedges and immerse them in water acidulated with lemon juice to prevent browning.
  2. Finely chop the onion and garlic. In a pan, heat the extra virgin olive oil and gently sauté the mixture until it becomes translucent.
  3. Drain the artichokes from the acidulated water and add them to the sauté. Cook for about 5 minutes, then deglaze with the white wine. Wait for the alcohol to evaporate before continuing.
  4. Add the tomato passata to the artichokes, adjust salt and pepper, and let simmer on low heat for about 20-30 minutes, until the sauce has thickened and the artichokes are tender.
  5. While the ragù is cooking, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
  6. Drain the pasta and add it to the pan with the artichoke ragù, tossing briefly to combine the flavors.
  7. Serve immediately, sprinkling with grated Pecorino Romano and, if desired, chopped parsley for a touch of freshness.

Trivia

The artichoke is a versatile and highly appreciated ingredient in Italian cuisine. Native to the Mediterranean basin, it pairs wonderfully with pasta and can be prepared in countless ways. In this ragù version, artichokes offer a lighter vegetarian alternative to the classic meat ragù but no less rich in flavor.