Macaroni Pasta with Fresh Tomatoes, Zucchini and Artichokes
Macaroni Pasta with Fresh Tomatoes, Zucchini and Artichokes is a main course that serves 8. One portion
Artichoke Tapenade
Ingredients
- 150 grams (5 oz) Marinated Artichoke Hearts (see below)
- 65 grams (2 ¼ oz) Romesco Sauce (see below)
- 2 tablespoons pistachio nuts, roughly chopped
- 1 pinch Salt
- FOR THE MARINATED ARTICHOKE HEARTS
- 1 bay leaf
- 1 lemon, juiced, plus the zest pared into thick strips
- 1 orange, peeled or cut into thick strips
- 330 grams (11 ½ oz) whole artichoke hearts
- 6 whole black peppercorns
- 1 teaspoon fennel seeds, lightly toasted
- 250 milliliters (8 ¾ fl oz/1 cup) extra-virgin olive oil
- FOR THE ROMESCO SAUCE
- 2 red bell peppers, blackened over an open flame, peeled and deseeded
- 100 grams (3 ½ oz) blanched almonds, toasted
- 1 garlic clove, peeled and crushed
- 1 small roma (plum) tomato, chopped
- 1 tablespoon raspberry wine vinegar
- 1/4 teaspoon salt
- 120 milliliters (4 fl oz/ ½ cup) extra-virgin olive oil
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: condiments and sauces
Cuisine
- mediterranean
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