Pasta with Artichokes and Tuna, a simple and quick main course, perfect for an everyday lunch. The recipe is very simple and, if you love artichokes as much as I do and could eat them even for breakfast, then you must try this delicious pasta. I used spiny artichokes to prepare it, but you can use any variety you prefer. Paired with tuna, it makes this main course even more special. A pasta with tuna and artichokes in white, without tomato and cherry tomatoes, but very creamy. The addition of pecorino cheese, along with a bit of pasta cooking water, makes this recipe creamy as well as tasty. Obviously, since they are in season, fresh artichokes it is, but you can also use frozen ones, already cleaned and ready to be put in the pan with garlic, oil, and chili. As for the pasta shape, there are no rules: you can use whatever you prefer, like fettuccine, tagliatelle, or spaghetti. I made this main course with spelt pasta, which I have been using often lately and prefer over durum wheat pasta. And now, let’s go to the kitchen together because the pasta with artichokes and tuna will be ready in a click!
If you are interested in other artichoke main course recipes, also read:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 5.6 oz spelt pasta
- 2 artichokes
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3.2 oz canned tuna
- 0.2 cup white wine
- 0.9 oz pecorino cheese (grated)
- salt (to taste)
- chili (to taste)
- chopped parsley (to taste)
Tools
- High-sided saucepan
- Frying Pan
- Bowl
- Cutting Board
- Knife
Steps
To prepare the pasta with artichokes and tuna, first clean the vegetables. Remove the outer tough leaves of the artichokes and cut them in half. Remove the inner beard and slice them into wedges. Then, dip them in a bowl of water and lemon and set aside. Meanwhile, clean the garlic and brown it in a pan with oil and chili. Then add the drained artichokes from the acidic water and sauté for a couple of minutes. Add the white wine and let the alcohol evaporate. Season with salt and cook with the lid on for 10 minutes, stirring occasionally.
Meanwhile, cook the pasta in plenty of salted water. Add the drained tuna to the artichokes and continue cooking for a few minutes. Then add a couple of tablespoons of pasta cooking water and the grated pecorino cheese. Stir until a creamy sauce forms.
Drain the pasta and transfer it to the pan with the sauce. Toss it over high heat for a few moments, stirring, and if necessary, add more pasta cooking water.
Finally, add the chopped parsley, stir, and serve on the table.
Storage and Tips for Pasta with Artichokes and Tuna
Pasta with artichokes and tuna can be stored in the refrigerator for 1 or 2 days in a container with a lid.
