Ingredients with Measurements:
- 1 pound of Maccagno pasta
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of pitted Kalamata olives, chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Maccagno pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced 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 2-3 minutes, stirring occasionally.
4. Drain the cooked pasta and add it to the skillet with the artichoke and olive mixture. Toss to combine.
5. Season with salt and pepper to taste.
6. Sprinkle grated Parmesan cheese and chopped parsley over the top of the pasta.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of pasta in place of Maccagno.
- If you don't have Kalamata olives, you can use any type of pitted olive.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use sun-dried tomatoes instead of artichoke hearts for a different flavor profile.
- Add a splash of white wine to the skillet when cooking the sauce for added depth of flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Reserve some of the pasta water before draining in case you need to add more liquid to the sauce.
- Use a microplane to grate the Parmesan cheese for a finer texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the pasta in a large bowl with a sprinkle of chopped parsley and grated Parmesan cheese on top.
Garnishes:
- Chopped fresh parsley and grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too dry, add a splash of pasta water or broth to loosen it up.
Food safety advice:
- Be sure to cook the pasta to the recommended time to ensure it is fully cooked and safe to eat.
Food history:
- Maccagno is a type of pasta that originated in Italy and is similar to penne pasta.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the artichokes and olives.
Serving suggestions:
- Serve the pasta hot with a side salad or garlic bread for a complete meal.
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Region: Italian