Ingredients with Measurements:
-1/2 pound scaddateddi pasta
-1/2 cup extra virgin olive oil
-1/2 cup diced onion
-3 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1 (14 ounce) can artichoke hearts, drained and chopped
-1/2 cup dry white wine
-1/2 cup vegetable broth
-1/2 cup grated Parmesan cheese
-1/2 cup shredded mozzarella cheese
Special Equipment Needed:
-Large pot
-Large skillet
-Wooden spoon
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the scaddateddi pasta and cook according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red pepper flakes, oregano, basil, salt, and black pepper and stir to combine.
4. Add the artichoke hearts and cook for another 5 minutes.
5. Pour in the white wine and vegetable broth and bring to a simmer.
6. Add the cooked scaddateddi pasta and stir to combine.
7. Sprinkle the Parmesan cheese and mozzarella cheese over the top and stir to combine.
8. Reduce the heat to low and cook for another 5 minutes, stirring occasionally.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 462
Fat: 22.5 g
Carbohydrates: 44.5 g
Protein: 16.5 g
Substitutions for Ingredients:
-For the scaddateddi pasta, you can substitute any other type of short pasta such as penne or rigatoni.
-For the extra virgin olive oil, you can substitute any other type of oil such as vegetable or canola oil.
-For the white wine, you can substitute chicken broth or vegetable broth.
-For the Parmesan cheese, you can substitute any other type of hard cheese such as cheddar or Gruyere.
-For the mozzarella cheese, you can substitute any other type of soft cheese such as feta or goat cheese.
Variations:
-For a vegan version, omit the Parmesan cheese and substitute vegan cheese.
-For a spicier version, add more red pepper flakes.
-For a heartier version, add cooked chicken or sausage.
Tips and Tricks:
-Be sure to drain the artichoke hearts before adding them to the skillet.
-If the sauce is too thick, add a bit more vegetable broth.
-If the sauce is too thin, add a bit more Parmesan cheese.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the scaddateddi with artichoke hearts and mozzarella in a large bowl with a side of crusty bread.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
-If the sauce is too thick, add a bit more vegetable broth.
-If the sauce is too thin, add a bit more Parmesan cheese.
Food Safety Advice:
Be sure to store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Scaddateddi is a traditional Italian pasta dish that originated in the region of Abruzzo. It is typically made with a combination of vegetables, cheese, and herbs.
Flavor Profiles:
This dish has a savory and slightly spicy flavor with a hint of sweetness from the artichoke hearts.
Serving Suggestions:
Serve with a side of crusty bread and a crisp white wine.
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Region: Italian