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"This is a riff on a pizza we love to order when we are in Italy and are too tired to cook, usually the day we arrive or the night before we have to leave," says Rach. It's served at La Gustea Hotel & Cucina in Sarteano, the same area her home is in. "I'm turning it into a simple pasta that anybody can make." It's artichoke hearts, tomato basil sauce and pecorino tossed with egg fettucine (but any pasta is fine) and topped with mozzarella and proscuitto. YUM!
For the sauce, heat EVOO and butter over medium heat. Add garlic and swirl a minute or 2, add tomatoes and, if using cherry tomatoes, break them up a bit with paddle or spoon. Add salt and a pinch of sugar, stir in passata and basil and simmer until ready to serve.
For the pasta, bring large pot of water to boil.
Heat a medium nonstick skillet over medium-high heat with 2 tablespoons oil, 2 turns of the pan. Add the artichokes and lightly brown them. Remove from heat when done, 3 to 5 minutes once added to pan.
Salt boiling water and undercook fettucine by 1 minute. Reserve a half a mug of hot cooking water and add to sauce or transfer pasta with tongs or spider to sauce if not using a strainer or colander and that will add starchy liquid to the sauce as well. Add a drizzle more EVOO and the grated pecorino cheese and vigorously combine with tongs for a minute. Top with mozzarella, artichokes and the ribbons of ham.