Ingredients with Measurements:
- 1 lb. ciarduna pasta
- 2 cups artichoke hearts, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ciarduna pasta and cook until al dente, according to package instructions. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the chopped artichoke hearts and olives to the skillet and cook for 5-7 minutes, until the artichokes are tender.
4. Add the cooked pasta to the skillet and toss to combine with the artichoke and olive mixture.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and toss to combine.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 60g
Protein per serving: 15g
Substitutions for ingredients:
- Ciarduna pasta can be substituted with any other type of pasta.
- Kalamata olives can be substituted with any other type of olive.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use sun-dried tomatoes instead of artichokes for a different flavor.
- Add chopped fresh herbs such as basil or parsley for extra flavor.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when combined with the sauce.
- Use a good quality olive oil for the best flavor.
- If the sauce seems too dry, add a splash of pasta water to loosen it up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of red pepper flakes for extra flavor.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or a side of roasted vegetables would be a great accompaniment to this pasta dish.
Troubleshooting advice:
If the pasta seems too dry, add a splash of pasta water to loosen up the sauce.
Food safety advice:
Be sure to cook the pasta and sauce to the appropriate temperature to ensure it is safe to eat.
Food history:
Ciarduna is a type of pasta that is native to the Calabria region of Italy.
Flavor profiles:
This dish is savory and slightly spicy, with a briny flavor from the olives and artichokes.
Serving suggestions:
Serve this pasta dish as a main course for lunch or dinner.
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Region: Italian