Gennaro Contaldo farfalle pasta with artichokes, anchovies and capers recipe

Gennaro Contaldo served up farfalle pasta with artichokes, anchovies and capers on this week’s episode of Saturday Kitchen.

The ingredients are: 320g farfalle, 8 small artichokes, 2 lemons, juice only, 6 tbsp extra virgin olive oil, plus extra for drizzling, 8–12 anchovy fillets, 2 banana shallots, finely chopped, 75g capers, 6 tbsp white wine, sea salt and freshly ground black pepper, handful finely chopped fresh parsley and grated parmesan, to serve.




See recipes by Gennaro in his book titled: Gennaro’s Pasta Perfecto!: The essential collection of fresh and dried pasta dishes available from Amazon now.

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