Ingredients with Measurements:
- 1 lb Testùn Ciuc pasta
- 2 cups artichoke hearts, quartered
- 1 cup pitted Kalamata olives
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking sauce
Step-by-step instructions:
1. Cook Testùn Ciuc pasta according to package instructions until al dente.
2. While pasta is cooking, heat olive oil in a large skillet or wok over medium heat.
3. Add minced garlic and sauté until fragrant, about 1-2 minutes.
4. Add quartered artichoke hearts and olives to the skillet and sauté for 3-4 minutes.
5. Pour in white wine and chicken or vegetable broth and let simmer for 5-7 minutes until the sauce has reduced and thickened.
6. Season with salt and pepper to taste.
7. Drain cooked pasta and add it to the skillet with the sauce.
8. Toss the pasta with the sauce until it is evenly coated.
9. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 50g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Testùn Ciuc pasta can be substituted with any other short pasta such as penne or fusilli.
- Kalamata olives can be substituted with any other type of pitted olives.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute artichoke hearts with sun-dried tomatoes for a different flavor profile.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Be sure to drain the pasta well before adding it to the skillet to prevent the sauce from becoming too watery.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
- Use fresh parsley for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with additional chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Testùn Ciuc is a type of pasta that originated in the Liguria region of Italy. It is a short, twisted pasta that is perfect for holding onto sauces.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the artichokes and olives. The garlic and parsley add a fresh, herbaceous note.
Serving suggestions:
Serve this dish as a main course for a weeknight dinner or as a side dish for a larger gathering.
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Region: Italian