Ingredients for 6 persons
600 g malloreddus
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
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.
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