I love pasta, but I get tired of “plain old” pasta and sauce, especially when I’m out of homemade sauce. I recently came across this recipe in the May 2013 issue of Better Homes and Gardens magazine, and I happened to have artichokes on hand, so I gave it a try.
Artichokes are the kind of thing you either love them or hate them. I love them. A few of us here actually love them, and they’re easy enough to remove from your plate if you hate them, so this recipe was great for our family.
If you’re looking for something a little bit different, I encourage you to give it a try. It’s quick and easy and just different enough to spice things up a bit on your dinner table. Serve it with a side salad and you’re good to go.
ARTICHOKE AND TOMATO PASTA
Better Homes and Gardens May 2013
8 oz. dried buactini, fettuccine, or whole grain spaghetti (We went with the whole grain spaghetti.)
1/4 cup grated Parmesan cheese
1/2 cup sweet onion
1/4 cup olive oil
2 cloves garlic, minced
1 28 ounce can crushed or diced tomatoes
1 six ounce jar marinated artichoke hearts, drained and coarsely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Fresh basil leaves
Grated Parmesan cheese
1) In a Dutch oven cook pasta according to package directions. (We cooked the spaghetti in a pan on top of the stove, the way we normally do.)
Drain; reserve 1/4 cup of pasta water. Return pasta to pot. Add Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.
2) Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.
3) To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.
Makes 4 servings