Tuesday, June 14, 2011
Pioneer Woman to thank for this recipe. I saw it on her blog months ago and kept a paper copy in my recipe file to make on a night like tonight.
Start by boiling 12 oz. spaghetti until al dente.
Finley dice 1/2 an onion.
Saute onion and minced garlic in butter and olive oil.
Chop artichoke hearts and add to onions and garlic.
Add tomatoes and let simmer for 10 minutes.
Turn heat to low and add cream and chicken broth. Let heat through.
Pour drained spaghetti into serving bowl.
Top with 1/2 cup freshly grated Parmesan Cheese.
Add freshly chopped basil or any other fresh herb you have handy.
Pour vegetable mixture over noodles and mix. Top with 1/2 cup grated Parmesan Cheese. Salt and Pepper liberally.
Oh ya. Look at those artichoke hearts and tomatoes. Smells delicious and tastes even better!
Spaghetti with Artichoke Hearts and Tomatoes
2 Tbs. Olive Oil
2 Tbs butter
3 cloves garlic, minced
1/2 onion, finely diced
1 can artichoke hearts (14.5 oz. quartered or whole) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup heavy cream
1/2 cup chicken broth (more as needed)
1/2 tsp nutmeg
salt and pepper to taste
12 oz. thin spaghetti
1 cup Parmesan Cheese, freshly grated
2 Tbs fresh basil or chives
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (d not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add basil. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Add cooked chicken or crumbled bacon if desired.
dinner main dish pasta vegetables 0 Comments