Artichoke & Peppadew Pasta2019-02-27
Marinated artichokes and caramelized shallots provide the base flavors, while peppadew peppers add a piquant punch.
1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 1 min. less than directed on package. Reserve 6 cups pasta cooking water; drain.
2. Drain and quarter peppers; reserve 1/2 cup of brine. Quarter half of the artichokes. Process remaining artichokes in food processor until smooth.
3. Heat oil in large rondeaux on medium heat. Add shallots and garlic; sweat 2-3 min. or until translucent. Add quartered peppers and artichokes; cook 1-2 min. until heated through. Stir in reserved pasta water and brine, pepper, pureed artichokes and vermouth; bring to a boil.
4. Add pasta, butter and herbs; toss with sauce until combined. Adjust seasoning to taste.
5. Top with cheese and a drizzle of olive oil before serving.
Chef Notes: Oil-packed artichokes are preferred as they create the base flavors of the sauce. When substituting brined artichokes, rinse and drain well before puree step.
- 3 lbs Barilla Veggie Penne
- 1/2 cup olive oil
- 4 large shallots, thinly sliced
- 18 cloves garlic, thinly sliced
- 56 ounces pickled peppadew peppers
- 4 cups drained oil-packed marinated artichokes, divided
- 1 tbsp cracked black pepper
- 2 cups dry vermouth
- 8 ounces butter, cut into small pieces
- 1/2 cup coarsely chopped Italian parsley
- 1/2 cup loosely packed small basil leaves
- Grated Parmigiano-Reggiano cheese
- Extra virgin olive oil
Chef Recommended Cuts
- Veggie Penne
Barilla Red Lentil Penne with Harissa and Coconut Cream Sauce
Leftover Pasta Frittata with Cauliflower Stems and Florets Topped with a Mini Calabrian Chili Panzanella Salad
Orecchiette with Sea Urchin, Fava Beans and Bay Scallops
Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino
Collezione Rigatoni with Seared Cauliflower, Anchovy, Garlic
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.