Today we prepare a simple but rich dish, ideal for those looking for a quick and tasty idea: pasta with artichokes cream, capocollo and parmesan. The Cream of artichokes in extra virgin olive oil is the perfect seasoning to enrich the pasta, offering a unique creaminess and a delicate flavor. The addition of raw capocollo and a touch of parmesan make this dish even more special, perfect for a lunch or dinner with a strong taste. Find out how to prepare it!

Ingredients for 2 people:

• 150 g Cream of artichokes in extra virgin olive oil
• 320 g of pasta
• 25 g grated parmesan
• Extra virgin Tuscan olive oil
• 50 g of raw capocollo
• Chopped fresh parsley

Preparation time: 25 minutes

Difficulty: Easy

Procedure:

1. Cooking the pasta:
   • Cook 320 g of pasta in plenty of salted water, following the instructions on the package to get a al dente cooking.
2. Preparation of the seasoning:
   • Meanwhile, pour the artichoke cream in a pan and add a dash of Tuscan extra virgin oil to make it even more soft and tasty.
   • Add also 25 g of grated parmesan, stirring to obtain a well-blended cream.
3. Cooking and dressing:
   • Once the dough is ready, drain and add it to the pan with artichoke cream. Mix well to make the pasta taste with the seasoning.
   • Cut the capocollo into thin slices and add it raw to the pasta, stirring gently so that it does not cook.
4. Finishing and Laying:
   • Serve the pasta in the plates and garnish with chopped fresh parsley, to give a touch of freshness to the dish.

Tip:

This dish is also perfect as a condiment for croutons or as a base for more complex sauces. For an even more tasty result, you can enrich the Artichoke Cream with a drizzle of Tuscan extra virgin oil, which enhances the flavor of the oil and cream. If you prefer a richer version, you can replace the capocollo with crispy bacon or other salami of your choice.