Bandnudeln mit Artischocken und Kapern

Ingredients

• 8 young artichokes
• Salt
• 400 g green fettuccine
• 2 red onions
• 1 red chili pepper
• 50 g sun-dried tomatoes (in oil)
• 3 tbsp olive oil
• 150 ml dry white wine
• 1 tbsp capers
• 1 tbsp thyme
• black pepper (freshly ground)
• grated parmesan for sprinkling

Instructions

1. 1.

   Remove the woody leaves from the artichokes and trim the tips of the remaining leaves with scissors. Quarter the artichokes lengthwise and cook in salted water for 12-15 minutes, then drain and set aside.

2. 2.

   Cook the pasta in salted water until al dente. Peel, halve, and slice the onions into strips. Wash, halve, seed, and finely chop the chili pepper. Dice the drained sun‑dried tomatoes and sauté them with the chili and onions in hot oil for 1-2 minutes. Deglaze with wine, add capers and thyme, and simmer for 2-3 minutes. Combine the artichokes and pasta (adding a splash of pasta water if needed) and season with salt and pepper.

3. 3.

   Sprinkle grated parmesan on top before serving.