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Creamy pasta with artichokes, spinach & capers

Creamy pasta with artichokes, spinach & capers recipe
Scale

Ingredients

Pasta:

250gms Serena Linguini or any other pasta of your choice

2 Tbsp Serena extra virgin olive oil

6 anchovies, finely chopped

3 cloves of garlic, crushed

¼½ red chilli finely chopped (optional)

¼ cup dry white wine

¼ cup pasta water

½ cup of cream

100gms baby spinach leaves

1 400gm tin of Serena artichoke hearts, drained and cut into 8 pieces or quarters if you prefer it chunkier

30gms Serena capers, drained

50gms Black Calamata olives, pips removed and cut in half

10gms of basil leaves, shredded (or 1 Tbsp Serene basil pesto or half and half)

Zest from half a lemon

1 Tbsp lemon juice

Freshly grated Parmesan cheese to serve

Gremolata pangrattato:

3 Tbsp Serena Extra Virgin olive oil

1 garlic clove, crushed

½ cup breadcrumbs (panko works well here)

2 Tbsp finely chopped parsley

Zest from half a lemon

Salt and pepper to season

Bring a large pot of salty water to the boil and cook the pasta according to the pack instructions.

While the pasta is cooking, start prepping all the ingredients.

Instructions

Bring a large pot of salty water to the boil and cook the pasta according to the pack instructions.

While the pasta is cooking, start prepping all the ingredients.

Once everything is ready, make the gremolata pangrattato. Heat the olive oil over medium heat and fry the garlic for a few seconds until you can smell the aromatics. Add the crumbs and fry stirring constantly until they take on colour. Once they start turning golden brown, add the parsley and lemon zest and carry on cooking. Season with salt & pepper and set aside.

Wipe the pan and add the 2 tablespoons of olive and heat over a medium flame. Add the anchovies, garlic and chilli and gently fry for about 30 seconds. Scoop out a quarter of a cup of the pasta water and add this to the pan with the wine. Allow this to bubble for about a minute. Add the cream and bring this to a boil. Add the spinach and toss through the liquid until it wilts, then add the artichokes, capers, olives and shredded basil (or pesto). Toss gently and allow to simmer for about 3 minutes.

Drain the pasta and add it to the pan along with the zest from the other half of the lemon and 1 tablespoon of lemon juice. Toss until the pasta has sucked up the sauce and is thoroughly mixed in about 2 minutes.

Dish up and serve with freshly grated Parmesan and the gremolata pangrattato crumbs.

Keywords: pasta, creamy, artichokes, capers, spinach, olives, basil, recipe