Fusilli pasta with artichokes and tomato sauce
Here it is a little and powerful concentrate of health, wholegrain fusilli pasta with artichokes and tomato sauce. The recipe is rich in antioxidants with an anti-tumor action thanks to the contribution of lycopene, a substance contained in the tomato and that is made bioavailable thanks to the heat of cooking and the fact that it is combined with extra virgin olive oil. But even artichokes cooked in oil are a precious source of health, because, in this way, the iron contained in these vegetables is easily assimilated. Moreover, artichokes are also purifying for the liver, therefore ideal in spring. And then the recipe is really tasty, the scent of tomato fills the nostrils while the sweet and rich flavor of artichokes satisfies even the hungriest!
320 grams of wholegrain pasta in fusilli format
3 spring onions
400 grams of tomato pulp
Extra virgin olive oil
Remove the hard, external leaves of the artichokes. Cut the artichokes into quarters and remove the internal filaments. Soak the artichokes in water acidulated with lemon. Drain the artichokes and cut them into wedges. Cut the spring onions into quarters and sauté them in a pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the artichokes and cook on high heat for a couple of minutes. Lower the heat and add the tomato pulp. Cook for 20 minutes, add a pinch of salt. Complete with a teaspoon of chopped parsley. Boil the pasta and drain it al dente, pour it into the pan with the sauce and sauté it for a minute. Enjoy this healthy dish.