Orecchiette pasta with artichoke and sun-dried tomato sauce
A recipe for Puglian orecchiette pasta, partly made with barley flour, with an artichoke and sun-dried tomato sauce, and finished with a grating of Puglian cacioricotta cheese, or Marzotica ricotta. How delicious!
- Time: 50 min
- Servings: 3
Source: MyItalian.Recipes
Ingredients
- grams of Orecchiette
- units of artichokes
- Two handfuls of sun-dried tomatoes
- of garlic
- parsley to taste
- extra virgin olive oil to taste
- A grating of cacioricotta cheese
- White wine to taste