Marinetti Sauce

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.