Cavatelli with Artichoke Ragù
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cavatelli pasta | 500g |
| Artichokes | 6 |
| Tomato passata | 700g |
| White onions | 70g |
| Carrots | 35g |
| Celery | 35g |
| Red wine | 60g |
| Vegetable broth | 300g |
| Garlic | 2 cloves |
| Marjoram | 2 sprigs |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions:
Begin by preparing the artichoke ragù. Start with the artichokes, removing the outer leaves and trimming the stems, using a kitchen towel to avoid any pricks from the thorns. Use a sharp knife to peel the artichokes from the base to the stem. Trim the tops off and halve each artichoke. Remove the fibrous interior with a spoon. As you prepare the artichokes, place them in a bowl of water with the juice of a squeezed lemon to prevent them from turning brown.
Once your artichokes are prepped, cut them into thin slices and set them aside. Next, prepare the vegetable mix by chopping the celery, carrot, and onion into small pieces and blending them in a food processor. Pulse until you achieve a finely chopped mixture.
For the cooking process, heat some olive oil gently in a large pan over medium heat. Add a crushed garlic clove and the sprigs of marjoram. Once the oil is hot, remove the garlic and marjoram, and add the chopped vegetable mix. Let it sauté for about 5 minutes, stirring occasionally, to release its flavors.
Now, add in the artichokes, reserving about one-third of them for later. Cook the artichokes for another 4-5 minutes until they begin to soften and absorb the flavors. Pour in the red wine and let it cook for a few minutes, allowing the alcohol to evaporate. After this, add the tomato passata, vegetable broth, and season with salt and pepper to taste. Lower the heat and simmer with the lid on for 30 minutes. Stir occasionally, ensuring the ragù is simmering gently.
While the ragù is cooking, bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions, making sure to leave it al dente. Once the pasta is ready, drain it, reserving a little pasta water in case the ragù needs loosening.
Meanwhile, heat a little olive oil in a separate pan, add the remaining artichokes, and sauté them until golden and crispy. Season them with a pinch of salt and remove from the pan once done.
To assemble the dish, toss the cooked cavatelli into the pan with the artichoke ragù and give it a quick stir, letting the pasta absorb the flavors of the sauce.
For the final touch, plate the pasta and top with the crispy artichokes. The combination of tender artichokes and rich ragù will make for a delightful meal.
Enjoy your Cavatelli with Artichoke Ragù – a vibrant and flavorful first course that celebrates the earthy flavor of artichokes in a rich, tomato-based sauce. Buon appetito!
