Spaghetto Quadrato 1 with Artichokes and Sardines


Spaghetto Quadrato 1 with Artichokes and Sardines



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Sardines (cleaned)   500g
  • Artichokes from Paestum (cleaned)   350g
  • Pistachios   50g
  • Homemade bread crumbs   50g
  • Garlic cloves   2 pc
  • Lemon   1 pc
  • Vegetable broth   to taste
  • Extra virgin olive oil   to taste
  • Salt and pepper   to taste


Start with cleaning the artichokes by removing the tip, cutting about 2-3 cm and browsing artichokes, removing the tough outer leaves to the heart. Cut off the stem end, remove any plugs present and fibrous outer layer. Divide the artichokes into four slices and place them in a bowl with cold water and lemon juice to prevent it from turning black.

In a saucepan, sauté with extra virgin olive oil, a clove of garlic. Add the artichokes and cook for 15-20 minutes, adding the vegetable broth to facilitate cooking. Add pepper and salt to taste. Blend the artichokes, leaving aside some hearts useful for decoration.

Wash and clean the sardines. In a large pan, sauté a clove of garlic with the extra virgin olive oil. Add the sardines, cover with a lid and cook on low heat for seven / eight minutes. Keep aside a sardine for decoration.

Shell 50g of fresh pistachios and toast them in a pan for 2-3 minutes, chop coarsely and place in a bowl.

Toast in oven 50g of soft bread crumb and once it reaches the golden color, crumble it into the bowl.

In boiling salted water cook the Spaghetto Quadrato® 1 drain when al dente and stir in the artichokes sauce and sardines over high heat. Sprinkle over the bread crumbs. Serve and garnish with chopped pistachios, artichoke hearts and a sardine.

Recipe by Fra&Rose for the contest Ilovespaghettoquadrato