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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, let's be honest, sometimes I just stare into my pantry, completely uninspired. We've all been there, right? Groundhog day with spaghetti. But then, a jar of sun-dried tomatoes caught my eye. And next to it, those marinated artichoke hearts that I always forget about. It was like the universe whispered, 'Pasta night... but make it fancy.' This recipe is what happened next, and I'm telling you, it's a game changer. The brininess of the artichokes, the intense sweetness of the tomatoes, all tossed with perfectly cooked pasta? Mamma mia!
What I love most about this dish (besides the taste, obviously!) is how incredibly versatile it is. Feel free to swap out the pasta shape – penne, rotini, even farfalle would work beautifully. Add a sprinkle of red pepper flakes if you like a little heat, or some toasted pine nuts for extra crunch. And if you're feeling really decadent, a dollop of creamy ricotta cheese on top takes it to the next level. Consider this your blank canvas – go wild! This dish is a celebration of simple ingredients transformed into something truly special, you know?
Let's not underestimate the power of good pasta. It's the unsung hero of so many meals. And while I am not here to bore you with the history of pasta, I would like to mention that you should definitely select a pasta that compliments the sun dried tomatoes and artichoke. Maybe it is the ridged shape of penne or the tight twist of rotini, but make sure the pasta will grab the sauce, you know?. So, what are you waiting for? Gather your ingredients, crank up some Italian music, and let's get cooking!
Required Equipments
- Large pot
- Skillet
- Colander
- Cutting board
- Chef's knife
Sun Dried Tomato and Artichoke Pasta: A Flavor Explosion: Frequently Asked Questions
Sun Dried Tomato and Artichoke Pasta: A Flavor Explosion
This sun-dried tomato and artichoke pasta is a vibrant dish bursting with Mediterranean flavors. It's quick, easy, and perfect for a weeknight dinner or a sophisticated lunch.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get your water boiling: Fill a large pot with salted water and bring it to a rolling boil. The salt not only seasons the pasta but also raises the boiling point of the water, which can help cook the pasta faster. A mistake i use to make all the time
- Cook the pasta: Add your favorite pasta shape (about 1 pound) to the boiling water. Cook according to package directions until al dente – that's when it's cooked through but still has a slight bite to it. Nobody likes mushy pasta, so keep an eye on it! But dont undercook it either. Pasta is very temperamental.
- Prepare the sun-dried tomatoes: While the pasta is cooking, drain the sun-dried tomatoes, reserving about 1/4 cup of the oil they're packed in. If they're not already julienned, give them a quick chop. Roughly chop is fine, we aren't trying to win any awards here
- Sauté the garlic: In a large skillet or pan, heat the reserved sun-dried tomato oil over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic – burnt garlic is a culinary tragedy! I burned the garlic once and the smell lingered in my apartment for a week..
- Add the artichoke hearts and tomatoes: Add one can (about 14 ounces) of quartered artichoke hearts, drained, and the chopped sun-dried tomatoes to the skillet. Sauté for another 3-4 minutes, stirring occasionally, until the artichokes are lightly browned and the tomatoes are softened. I love it when the artichokes get slightly crispy.
- Season the sauce: Season the mixture with salt, pepper, and a pinch of red pepper flakes (if using). Remember, sun-dried tomatoes can be quite salty, so start with a small amount of salt and adjust to taste. Taste often!
- Combine pasta and sauce: Once the pasta is cooked, drain it well, reserving about 1/2 cup of the pasta water. Add the pasta to the skillet with the sun-dried tomato and artichoke mixture. Toss well to combine, adding a little pasta water if needed to create a creamy sauce. You can use tongs if you want to feel extra fancy.
- Add finishing touches: Stir in a handful of fresh basil leaves, roughly chopped. If you're feeling decadent, stir in a dollop of ricotta cheese or a sprinkle of grated Parmesan cheese. I've even used goat cheese, and its delicious
- Serve and enjoy: Serve immediately, garnished with extra basil and cheese, if desired. A side of crusty bread is perfect for soaking up all that delicious sauce. Bon appétit! Wait no... Buon appetite!
📝 Notes
- For a creamier sauce, add a splash of heavy cream or half-and-half at the end.
- Toast some pine nuts and sprinkle them on top for added crunch and flavor.
- Feel free to add other vegetables like spinach, mushrooms, or bell peppers.
🍎 Nutrition
Calories: 450 kcal
Protein: 15 g
Fat: 18 g
Carbohydrates: 60 g
Fiber: 5 g
Calcium: 80 mg
