Artichoke pasta with fillet strips and blood orange juice

Ingredients for 4 servings:

• ½ pork fillet(s), or beef, turkey or chicken breast, approx. 1 cm thick strips
• 5 artichokes, fresh, cleaned, hearts only
• 2 onions, half slices
• 3 cloves garlic, finely sliced
• 4 orange(s) (blood), juice
• 1 handful of basil, finely chopped
• salt and pepper
• 1 shot of white wine
• 500 g pasta, e.g. tagliatelle, spaghetti or fusilli
• Olive oil, for frying
• 1 tbsp butter
• Parmesan, freshly grated, amount as desired
• 2 tomatoes, cut into small cubes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Pasta with Carciofi, Fileto and Sugo di Sanquinelle

Bring a large pot of water to the boil for the pasta and cook it al dente. Heat the olive oil in a pan and fry the onions until golden brown. Add the chopped garlic and the sliced ​​artichoke hearts to the pan and fry for about 5-10 minutes over medium heat. Increase the heat to high, then add the fillet strips and fry while stirring. Once they are seared all over, add the diced tomatoes, deglaze everything with a splash of white wine and the blood orange juice and simmer gently for about 5 minutes. Season with salt and pepper to taste. Once the fillet is cooked to the right temperature, stir in a generous tablespoon of butter. Finally, add the chopped basil, stir briefly and toss with the cooked pasta. Serve with freshly grated Parmesan cheese. I have deliberately not given an exact weight for the meat; everyone can do it as they like best, sometimes more, sometimes less.