Artichoke pasta with baked tomatoes

Name: Artichoke pasta with baked tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 400 g Roma panicle tomatoes; 7-10 Tbsp Sea salt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Cane sugar; 500 g short noodles (e.g. mini lasagne); 6 large, pickled artichoke hearts; 1/4 collar flat leaf parsley; 1 TABLESPOON Olive oil; 5 TABLESPOONS dry white wine; 1 TABLESPOON Vegetable stock concentrate; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

400 g Roma panicle tomatoes
7-10 Tbsp Sea salt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Cane sugar
500 g short noodles (e.g. mini lasagne)
6 large, pickled artichoke hearts
1/4 collar flat leaf parsley
1 TABLESPOON Olive oil
5 TABLESPOONS dry white wine
1 TABLESPOON Vegetable stock concentrate
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash, dry and halve the tomatoes. Spread on a baking tray lined with baking paper. Sprinkle with sea salt and sugar. Bake in the oven for 15-20 minutes until lightly browned. Take them out.
2
Cook the noodles in 4-5 l salted water (1 teaspoon salt per litre) according to the instructions on the packet until firm to the bite. Drain artichokes and cut into slices. Wash parsley, shake dry and finely chop both the leaves and the upper stalks.
3
Heat the oil, wine and vegetable stock in a large pan and reduce by half. Drain the pasta, add the artichokes and tomatoes dripping wet and toss briefly. Season to taste with salt and pepper. Sprinkle with parsley.