Orecchiette aglio e olio with artichokes

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 709 Kcal, 24g Protein, 94g Carbohydrates, 24g Fat


  • Orecchiette
  • salted water, boiling
  • 500 g orecchiette
  • Artichokes
  • 4 tbsp olive oil
  • 3 garlic clove, sliced
  • 1 red chilli pepper, deseeded, cut into thin rings
  • 300 g artichoke hearts in oil, drained, cut into eighths
  • 1 organic lemon, use grated zest only
  • 0.25 tsp salt
  • a little pepper
  • 0.5 bunch sage, finely chopped
  • Pine nuts
  • 4 tbsp pine nuts
  • 50 g Parmesan, shaved into thin strips using a peeler

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  • Orecchiette

    Cook the pasta in salted water until al dente, drain and keep warm.
  • Artichokes

    Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.
  • Pine nuts

    Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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