Sun Dried Tomato and Artichoke Pasta
Ingredients:
-Pasta, one pound– rotini, fusilli or farfalle work best, but ANY shape will do
-Olive Oil, 1 tbs
-Garlic, 4 cloves, peeled and finely minced.
-Onion, 1/2 cup, diced
-Sun Dried Tomatoes packed in olive oil, one jar (8 oz)– drained, but reserve the oil
-Fresh Basil, 1/2 cup
-Artichoke Hearts, one can or jar (14 oz), sliced
-Parmesan-Reggiano or Romano or Asiago cheese, 1/2 cup, grated
-Whipping Cream (or substitute Half-N-Half or even milk), 1 cup
Directions:
Cook pasta according to package directions, drain but reserve one cup of pasta water. In a large pan over medium-high heat, cook garlic and onion until translucent. Add sundried tomatoes– continue cooking for three minutes. Add drained, sliced artichokes, continue cooking for 3-4 minutes. Add whipping cream and cheese, lower heat to low and simmer and stir until sauce begins to thicken. Add basil and allow the basil to wilt. Top the pasta with the sauce and stir/toss to combine. If needed, slowly add reserved pasta water to thin out the sauce allowing it to coat each piece of pasta. If you’d like a bit more kick in your sauce, add some red pepper flakes either while cooking or at the end– enjoy!
Variations: This recipe works particularly well with either cooked chicken and/or shrimp. Cook the protein either separately (season with garlic and a squeeze of lemon and saute in a smidge of olive oil so the flavors marry well with the sauce) or just prior to making the sauce– toss the protein in along with the pasta and enjoy!
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