Spicy Artichoke Egg Pappardelle
In a pot of boiling salted water, add the pasta and cook as per packet directions. Heat a small frying pan and drizzle with olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Pot
- Colander
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- San Remo Egg Pappardelle 250g
- 1/3 cup bacon, diced
- 280g jar Artichoke Hearts, halved
- ½ onion, diced
- 2 garlic cloves, minced
- 1/3 cup white wine
- 1 tsp chilli flakes
- 1 400g tin tomatoes
- 8 olives
- 6 sundried tomatoes, cut into strips
- Fresh basil leaves, to serve
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