Pappardelle with vegetable sauce

06/02/2014 - Ingredients for 4 people:

- 400 g pappardelle "Gragnano in Corsa"
- 2 artichokes
- 2 courgettes
- 20 Sicilian almonds from Castelluzzo
- Sicilian Caciocavallo "Caseificio Poma Gioacchino"
- 10-12 tomatoes in salt and water "Masseria Dauna"
- Extra Virgin Olive Oil "Valli Trapanesi"
- 2 cloves of garlic from Nubia
- Salt "Oro di Sicilia"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g pappardelle "Gragnano in Corsa"
- 2 artichokes
- 2 courgettes
- 20 Sicilian almonds from Castelluzzo
- Sicilian Caciocavallo "Caseificio Poma Gioacchino"
- 10-12 tomatoes in salt and water "Masseria Dauna"
- Extra Virgin Olive Oil "Valli Trapanesi"
- 2 cloves of garlic from Nubia
- Salt "Oro di Sicilia"

Clean the artichokes and dice the hearts. Cut the zucchini into strips, dice the onion, chop the garlic and cut the tomatoes into small pieces. Put everything in a pan with plenty of olive oil and simmer for about 10 minutes. Roast the almonds and add them to sauce.

Cook the pappardelle pasta for about 8 minutes until al dente. Drain and add to the sauce in the pan. Serve with plenty of grated caciocavallo.