Fusilli With Artichokes (Fusilli Ai Carciofi)

From The Silver Spoon: Pasta

Preparation time: 25 minutes
Cooking time: 30 minutes

Serves 4

1/3 cup dried mushrooms
2 tablespoons olive oil
1/2 onion, chopped
1 garlic clove
1 tablespoon chopped flat-leaf parsley
3 young globe artichokes, trimmed and thinly sliced
1 teaspoon concentrated tomato paste
Scant 1/2 cup dry white wine
1 1/2 teaspoons butter
12 ounces fusilli
Salt and pepper

Put the mushrooms into a heatproof bowl, pour in lukewarm water to cover, and let soak for 30 minutes. Drain, squeeze out the excess liquid, and chop. Heat the oil in a pan. Add the onion, garlic, parsley, and mushrooms and cook over low heat, stirring occasionally for 8-10 minutes until lightly browned. Meanwhile, cut the artichokes into strips. Add the artichokes to the pan, season with salt and pepper, and cook, stirring occasionally, for 10 minutes. Mix the tomato paste with 1 tablespoon water in a small bowl and add to the pan. Pour in the wine and cook until the alcohol has evaporated. Stir in the butter and simmer for 10 minutes, then remove the pan from the heat. Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan, and pour the artichoke sauce over it. Transfer to a warmed serving dish and serve immediately.

TD&N Nutrient Analysis: Calories: 522; Total Fat: 11 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 5 g; Cholesterol: 4 mg; Sodium: 138 mg; Carbohydrates: 85 g; Fiber: 16 g; Protein: 18 g

TD&N Tip: Increase the number of servings to decrease the calories and carbohydrates per serving.

Used with permission from The Silver Spoon: Pasta, Phaidon Press, 2009, www.phaidon.com