Pasta with tomatoes and artichokes!

 Tonight I was in a rush so this dish was easy to make with not many ingredients.  The only necessary ingredient to have on hand or buy is artichoke hearts and diced tomatoes which I fortunately had in my pantry.  I usually buy several cans of diced tomatoes (petite) to keep just in case and do that with tomato sauce and crushed tomatoes.  I cook a lot with( I especially love Tuttorosso brand) tomatoes and can't wait until homegrown tomatoes are abundant.

I also had the artichoke hearts (2 cans) for recipes that call for artichokes.  Chopped artichokes make great appetizers when you mixed them with cheese and spinach.  Oh boy yummy!  Check out my appetizer *Labels section. I'm pretty sure I have one nestled in that section.

Getting back to tonight's meal.  This one is a keeper.  I followed the recipe but instead of adding garlic I added 2 T of my homemade basil pesto for added flavor.  Everything else was followed as the recipe instructed me to.  This recipe was adapted from a Better Homes and Gardens May 2013 issue.

Enjoy!
Happy Cooking from my kitchen to yours,
   

M.J.

8 oz. dried spaghetti or whole grain fettuccine
1/4cup grated Parmesan cheese (I use Pecorino Romano) Flavor, Flavor, Flavor
1/2 cup chopped sweet onion
2 cloves garlic minced
1 28 oz. can crushed or diced tomatoes
1 6 oz. jar marinated artichoke hearts, drained and coarsely chopped
1/4 tsp. salt
1/4 tsp. fresh ground pepper
Fresh basil leaves
Grated Pecorino cheese(additional if desired)

In a Dutch oven cook pasta according to directions.  Drain; reserve 1/4cup pasta water.  Return pasta to pot.  Add cheese; toss to combine.  Add enough of the reserved pasta water that pasta is evenly coated with cheese.

Meanwhile, in a large sauce pan cook onion in hot oil over medium heat until tender, approx. 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.

To serve; top pasta with tomato mixture and basil leaves.  Sprinkle with additional grated cheese.

Serves 4


copyright 2013 I Like to Bake and Cook!

4/26/13