10΄
Preparation Time
20΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Shells
500 g MISKO Shells
100 ml water in which the pasta was boiled
6 artichoke hearts, sliced in small pieces
3 green onions, finely chopped
100 ml white wine
20 cherry tomatoes cut in half
1 tbsp capers
¼ bunch of parsley, finely chopped
¼ bunch of dill, finely chopped
olive oil
salt
freshly ground pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Shells. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a deep pan, heat up 3 tbsp. olive oil and saute the artichokes for 2-3 minutes, sprinkled with salt and pepper to taste.
Add the green onions and sauté for 1-2 minutes.
Pour in the wine, and once most of the alcohol has evaporated, add the cherry tomatoes.
Saute for 3-4 minutes, until soft and they release their juices. Add the capers and freshly ground pepper.
Put the pasta in the pan with the juice we reserved and stir gently.
Add the parsley and the dill, stir again and serve immediately.
