Ingredients for 4 persons:
350g ribbed penne pasta, 4 artichokes,1 lemon,12
small tomatos, 1 chili pepper, 1 onion, 4-5
fresh basil leaves, extra virgin olive oil.
Remove the outer hard leaves of the artichokes.
Slice them into vertical pieces and allow them
to soak for approximately one hour in a mixture
of water and lemon juice. This prevents them from
Drain them and bring them to the boil in salted
In a frying pan, fry the chopped onion with some
oil until translucent, then add the artichokes
which have been boiling for at least 5 minutes.
Wash and slice the tomatos in half and add
to the pan, together with the chopped chili and
allow the sauce to develop, frying all for approximately
10 minutes and at the same time stirring continually
with a wooden spoon. Before the sauce is ready,
add the fresh basil leaves torn into pieces and
salt to taste.
Boil the penne in salted water and when they are
al dente, strain them well and place them into
the pan with the sauce. Allow the penne to absorb
the falvours of the sauce and serve immediately.