Tagliatelle with Artichokes and Basilico

(Recipe adapted from Tagliatelle with Artichokes from “The Silver Spoon)

I love Italian Food, Italian cuisine is very much part of my dear Peruvian Cuisine; because in Peru, Pasta and Italian dishes are part of our every day. If you invite some one over, they are probably making pasta, and we are talking about fresh made. 
I remember that when I visit the town of my mother in Tarma, it was tradition for them to receive the Limenos with Fresh Made Pasta. I also remember Pasta been throw to the walls behind of the kerosene stove in the kitchen of my grandmother in Cuzco; over there they also serve it specially if someone was visiting from out of town. Simple things bring so much memories, it is just like they say in the movies.
I do believe that food have flesh memories. It is a beautiful thing to remember the people that was once in your life, food sometimes bring all of them back, even if for just an instance in time. Not to mention the gratitude towards the one that really show you How To, the fresh pasta was something my mom will do. But it is actually my mother in law who gave me my first lesson.

Olive Oil, blended, as need it
1 Can Artichokes, quartered
1 tsp garlic, minced
½ Cup White Wine, optional
1 can Whole tomatoes, crushed (14 oz)
1 Tbsp Tomato Paste with 1 tsp sugar
2 tbsp parsley, minced, divided
1 tsp oregano, crushed
10 oz fresh pasta, warmed
Salt and Pepper, to taste.
1 lemon, zest and juice (½)
Sweet Basil, chiffonade

  1. Heat a heavy bottom saute pan, add oil and heat through. Incorporate the artichokes and allow them to grab some color., to develop flavor. Sprinkle with a touch of salt and pepper.
  2. Add The garlic and saute quickly, garlic burns very quick, incorporate the wine and deglaze. add the tomato and tomato paste; and follow with the parsley and oregano.
  3. Quickly warm the pasta in abundant water, drain and add into Saute Pan. Mix Thoroughly and add some of the pasta water to thin down a bit,  if need it.
  4. Turn off and add the lemon zest and juice, and Basil. Sprinkle with Parmesan Cheese and the rest of the parsley.


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