This satisfying sauce is a perfect symphony between tomatoes and artichokes. The balanced sweet and acidic tomato passata is harmoniously blended with pieces of slightly bitter artichoke and fresh garlic.
The farm's vine-ripe tomatoes are picked at the perfect point of ripeness and consistency to ensure unequalled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and then set on colanders to drain until they achieve just the right consistency.
Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. Also delicious spread over warm focaccia or bruschetta. For a perfect aperitivo, try topping pizza bianca (plain pizza) with the sauce, sprinkle with ricotta salata, and bake.