From Chef Rosario:

Sardegna (Sardinia in English) is an interesting island in the course of the Mediterranean. Italians love Sardegna for its crystal-clear waters, mozzafiato (breathtaking) seascapes, and its distinctive mouthwatering delicacies.

After I was rising up, I used to be lucky sufficient to spend a couple of summers in Sardegna as a result of my father labored there for a time. I realized to like the island’s many culinary delicacies, and above all, its distinctive pasta shapes like MALLOREDDUS (Sardinian semolina gnocchi) and FRÈGULA (Sardinian couscous—in present Italian, it is called “fregola”). Happily, each unique pasta shapes can be found within the pasta part of most specialty meals shops.

The next recipe is my interpretation of a traditional Sardinian match: shellfish and pasta. Malloreddus are quintessentially Sardinian, and mussels are available in Sardegna and all around the Mediterranean. We’re blessed with scrumptious mussels within the North Atlantic and in different coastal areas of the US as nicely, making them a favourite and beloved seafood selection. The flavors of this dish will tempt and delight you and your company: ASSAGGIATE!

Spaghetti “aglio-olio” with Artichokes and Spinach ‎


  • 8
  • 1/4
    further virgin olive oil
  • 2
    finely chopped
  • 8
    jar artichoke quarters
    in olive oil
  • 5
    natural child spinach
  • salt to style (for pasta water and sauce)
  • 3/4
    pasta water
  • 4
    Pecorino Romano


  1. Deliver a big pot of water (4 to five quarts) toa boil over excessive warmth.

  2. Whereas water is heating, chop garlic.

  3. As soon as the water has reached a speedy boil, addsalt after which the spaghetti. Prepare dinner till very al dente (about 1 minute much less thanrecommended cooking time on package deal instructions).

  4. Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Completely drain theartichokes and add to the pan. Prepare dinner for five minutes, stirring as soon as till goldenon all sides. Add garlic and cook dinner for a minute; then add child spinach.Initially, the spinach shall be towering within the pan, however with cooking for a fewmore minutes, it is going to soften and take up a lot much less area. Stir occasionallyuntil it reduces.

  5. Season with a pinch of salt (to style).

  6. When pasta is prepared, reserve ¾ cup of pastawater and drain the remaining. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till a lot of the water has been absorbed by the pasta.

  7. Take away pot from warmth and add most of thePecorino Romano cheese, stirring till the sauce is barely creamy and all theflavors are nicely integrated.

  8. Switch to a platter or portion ontoindividual plates. High with the remainder of the artichoke spinach sauce and serveimmediately, including extra grated Pecorino Romano.

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