FOODIE FRIDAY RECIPE - PASTA e CARCIOFI

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.

Ingredients:

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

Method:

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.