Pasta with artichokes and tomatoes risottati

Ingredients for 4 servings:

• 320 g pasta
• 1 garlic clove(s)
• 1 can artichoke(s)
• 6 basil leaves
• 6 tbsp extra virgin olive oil, cold squeezed
• 400 g cherry tomatoes, alternatively 1 can chopped tomatoes
• 100 ml water
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Risotted pasta with carrots and tomatoes. Risotted means that the pasta is partially cooked in the sauce.

Finely chop 1 garlic clove. Drain the canned artichokes and quarter them lengthwise. Cut 6 basil leaves into 3mm wide strips. Halve the cherry tomatoes. Heat 6 tablespoons of olive oil in a pan and sauté the garlic over low heat for 3 minutes. Increase the heat, add the artichokes and tomatoes, and sauté for 5 minutes. Pour in 100ml of water, season with salt and pepper, and sauté covered for 10 minutes. Meanwhile, cook 320g of chunky pasta in plenty of salted water for half the cooking time, or 5-7 minutes depending on the type. Drain the pasta, add it to the artichokes, and simmer gently over low heat for about another 10 minutes, covered. If there is still too much liquid at the end, cook uncovered for the last few minutes. The dish should be moist but not too soupy. Finally, stir in the basil and serve.