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Mezzanelli pasta all'arrabbiata with artichokes

Ingredients for 4 servings: 

500g PGI Gragnano Mezzanelli Tagliati Rigati 
300g tomato pulp
100g artichoke bottoms in brine
1 pepper
2 garlic cloves
1 lemon
5-6 black olives
Olive oil to taste
Chives to taste
Basil to taste
Flat-leaf parsley q.b


Heat olive oil and season with garlic and a chopped chili pepper (with or without seeds)
Add the tomato pulp
Add the black olives and chopped artichoke base and heat through
Add the Mezzanelli Tagliti Rigati al dente and coarsely chop the parsley
Garnish with chopped chives and some, lemon for freshness and a few basil leaves.


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