Tagliatelle for the fiery ones

Name: Tagliatelle for the fiery ones
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 4 Garlic cloves; 2 can(s) (425 ml each) Artichoke Hearts; 6 TABLESPOONS Olive oil; 400 g ribbon noodles; 6-7 Stem/s Sage; 3 TABLESPOONS Butter; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

We start the week very relaxed with a simple 20-minute pasta: artichokes in the oven, pasta in the pot - now the window of opportunity for a delicious sage butter is quickly used. There you go!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
4 Garlic cloves
2 can(s) (425 ml each) Artichoke Hearts
6 TABLESPOONS Olive oil
400 g ribbon noodles
6-7 Stem/s Sage
3 TABLESPOONS Butter
baking paper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper and boil 3-4 l salt water (1 teaspoon salt per litre).
2
Peel the garlic and cut into thin slices. Drain the artichokes and cut in half. Spread on the baking tray. Add oil and garlic. Roast in a hot oven for about 10 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the sage, shake dry and pluck the leaves. Heat butter in a pan. Fry the sage briefly in it and take it out.
4
Drain the pasta, put it back into the pot with the artichokes and mix well. Season with salt and pepper. Sprinkle with sage.