Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:06Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
Line 34:		Line 34:
	Meanwhile, boil the pasta in the pot of salted water until al dente. Once the pasta is done, drain it and add it to the sauce, tossing the pasta with parmesan and extra butter. Season to taste with salt and pepper.		Meanwhile, boil the pasta in the pot of salted water until al dente. Once the pasta is done, drain it and add it to the sauce, tossing the pasta with parmesan and extra butter. Season to taste with salt and pepper.
	Transfer the pasta to a serving plate and top with any remaining sauce. Garnish with the fried artichokes and sliced pistachios.		Transfer the pasta to a serving plate and top with any remaining sauce. Garnish with the fried artichokes and sliced pistachios.

			[[Category:Pasta]]

Tim: Created page with "Source: https://www.atlasobscura.com/articles/italian-futurist-pasta Marinetti Sauce Adapted from Toscana Mia Ingredients 2 peeled potatoes One thick slice of ham, diced One onion, minced One carrot, minced One stick of celery, minced Butter to taste A handful of parsley leaves, chopped One 10 oz can of tomato puree A spoonful of capers 2 oz chopped anchovies or anchovy paste 3 fresh artichoke hearts, quartered and thinly..."

2023-01-31T01:36:17Z

Created page with "Source: https://www.atlasobscura.com/articles/italian-futurist-pasta Marinetti Sauce Adapted from Toscana Mia Ingredients 2 peeled potatoes One thick slice of ham, diced One onion, minced One carrot, minced One stick of celery, minced Butter to taste A handful of parsley leaves, chopped One 10 oz can of tomato puree A spoonful of capers 2 oz chopped anchovies or anchovy paste 3 fresh artichoke hearts, quartered and thinly..."

New page

Source: https://www.atlasobscura.com/articles/italian-futurist-pasta

Marinetti Sauce

Adapted from Toscana Mia

Ingredients

2 peeled potatoes
One thick slice of ham, diced
One onion, minced
One carrot, minced
One stick of celery, minced
Butter to taste
A handful of parsley leaves, chopped
One 10 oz can of tomato puree
A spoonful of capers
2 oz chopped anchovies or anchovy paste
3 fresh artichoke hearts, quartered and thinly sliced
Olive oil, to taste
One 500 g (17.6 oz) box of dried spaghetti alla chitarra (or other dried pasta)
1/2 cup shelled green pistachios, thinly sliced
Parmesan cheese

Instructions

Prepare the potato water. Boil the potatoes in a pot of salted water until soft. Remove them from the pot and reserve the water, which will be used to thicken the sauce. The potatoes can be used for a different recipe.
Set a separate pot of salted water to boil for the pasta.
Fry the ham in butter, then add onion, carrot, and celery until softened.
Add parsley, a spoonful of tomato sauce, and a few spoonfuls of the potato water to the pan. Let the sauce reduce.
Pour the sauce into a blender and add the anchovies and capers. Blend until thick and smooth. Return the sauce to the pan, adding more potato water if too dry.
In a separate pan, saute the artichokes in butter and olive oil until crispy.
Meanwhile, boil the pasta in the pot of salted water until al dente. Once the pasta is done, drain it and add it to the sauce, tossing the pasta with parmesan and extra butter. Season to taste with salt and pepper.
Transfer the pasta to a serving plate and top with any remaining sauce. Garnish with the fried artichokes and sliced pistachios.

Marinetti Sauce - Revision history

Tim: Migrate manual category index links to MediaWiki categories