Ingredients with Measurements:
- 1 pound of Tumazzu pasta
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of sun-dried tomatoes, chopped
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Tumazzu pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
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 sauté for 1-2 minutes until fragrant.
3. Add the chopped artichoke hearts and sun-dried tomatoes to the skillet and sauté for 3-4 minutes until heated through.
4. Add the cooked Tumazzu pasta to the skillet and toss with the artichoke and sun-dried tomato mixture until well combined.
5. Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese is melted and the pasta is coated in a creamy sauce.
6. Season with salt and pepper to taste.
7. Serve the Tumazzu with Artichoke Hearts and Sun-Dried Tomatoes hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 510
- Fat: 23g
- Carbohydrates: 60g
- Protein: 18g
- Fiber: 5g
- Sugar: 5g
Substitutions for ingredients:
- Tumazzu pasta can be substituted with any other short pasta shape, such as penne or fusilli.
- Fresh tomatoes can be substituted for sun-dried tomatoes.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different vegetables, such as roasted red peppers or spinach, in place of the artichoke hearts.
Tips and tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook slightly when added to the skillet.
- Reserve some of the pasta water to add to the skillet if the sauce is too thick.
- To make this recipe vegan, omit the Parmesan cheese or use a vegan cheese alternative.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pasta in a microwave-safe dish and heat in 30-second intervals until heated through.
Presentation ideas:
- Serve the Tumazzu with Artichoke Hearts and Sun-Dried Tomatoes in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with fresh parsley or chopped basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil to the skillet.
Food safety advice:
- Be sure to cook the pasta and vegetables to the appropriate temperature to ensure they are safe to eat.
Food history:
- Tumazzu pasta is a traditional Sicilian pasta shape that is similar to penne.
Flavor profiles:
- This dish is savory and slightly spicy, with a creamy sauce and a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
Related Categories
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Region: Italian