Malloreddus with artichokes and sun-dried tomatoes

Ingredients for 6 persons
600 g malloreddus
3 artichokes
1 lemon
10/12 sun-dried tomatoes
1 garlic clove
to taste evo oil
to taste salt
to taste pecorino cheese

Time: 45 minutes + 30 minutes resting time

Let’s cook!

Prepare the malloreddus following the recipe for cavatelli.
The malloreddus, unlike cavatelli, will be rolled on a classic wooden gnocchi board that will give them the traditional ridging. Not surprisingly, maloreddus, are also called “gnocchi rigati”.

Clean the artichokes by removing the tough outer leaves, peel the stems and cut off the tips and remove the inner barbs. Soak them for a few minutes in water and lemon to keep them from blackening. Cut the artichokes into wedges and the stems into sticks.

Boil salted water in a pot and cook the pasta.

Meanwhile, in a large frying pan stir-fry the chopped garlic, the artichokes and the dried tomatoes cut into strips in oil and cook for a few minutes until the artichokes have softened. If necessary, add a little pasta cooking water.

Drain the pasta and toss in the pan with the artichoke sauce and a little pasta cooking water, if necessary. Sprinkle with plenty of pecorino cheese and serve.

Did you like my recipe? Subscribe to my monthly newsletter and get every month 4 new Italian recipes, tested during my cooking classes, using seasonal ingredients.
You will also receive:

  • the e-book I’ve created for you about the must-have Italian ingredients to create the magic in your kitchen
  • fact sheets on the ingredients of Italian cuisine, how to recognize the quality ones and how to use them
  • updates on all my events, tastings and coming cooking classes.
Just a sec