Friday, February 4, 2011


Pasta with Artichokes

This is a very simple, delicious and flexible recipe.  Light and satisfying, you can add, remove or substitute vegetables and even shrimp or clams.  I Like to keep mine to about 4 main ingredients served over angel hair pasta.

1/4 cup olive oil
1 stick salted butter
1 clove elephant or 4 cloves regular garlic [chopped]
One 10 ounce bag frozen artichoke hearts
2 carrots [peeled and rough chopped]
2 tablespoons chopped onion
2 tablespoons sliced sun dried tomatoes [in oil]
6 leaves fresh basil
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup canned garbanzo beans [optional]
Freshly grated Romano or Parmesan cheese
Prepared pasta of choice


In a large skillet, combine oil and butter and let the butter melt over medium heat.  Boil the carrots until just fork-tender.  Cook the artichoke hearts in microwave as directed on package. Sweat the garlic and onion in the oil until translucent but do not let brown.  When the garlic/onion are cooked, add the drained carrots and the artichoke hearts.  Continue to simmer on low and add the 
sun dried tomatoes, oregano, salt, black and red pepper [to taste].

 Drain pasta, reserving 3/4 cup of the cooking water.  Toss in a large bowl with the artichoke mixture.  Add reserved cooking water as needed for a shiny, moist dish. Toss in the basil.
Serve with grated cheese at the table.

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