Sometimes I buy things, typically produce, at the grocery store and then figure out what to do with them when I get home. Example A, the fresh artichokes in this post. I bought three beautiful artichokes at the store one week. I decided I was going to grill them and serve with a fresh lemon aioli dipping sauce. And then it rained… for a week straight. And the artichokes never saw the flame of the grill. A week later, I was left with three grim looking artichokes and I needed to use them before they spoiled.
Alas, I whipped up a quick pasta dish for dinner using the artichokes and sun dried tomatoes that I had in the pantry. I used white wine to make the sauce and then tossed with pine nuts and basil. This recipes takes less than 20 minutes, chopping included. If fresh, fast and tasty.
Sun Dried Tomato and Artichoke Pasta
Ingredients
- 1 pound box spaghetti whole wheat or regular
- 3 fresh artichoke hearts or one small jar, chopped
- 2 cloves garlic sliced thin
- 1/4 cup olive oil
- 1 onion diced
- 1 cup sun dried tomatoes diced
- 1/4 cup pine nuts
- 1 cup white wine
- 1/2 cup fresh basil chopped
- 1 tsp salt
- 1 tsp pepper
- 1 oz fresh parmesan
Instructions
-
Cook pasta in salty water until al dente and drain.
-
In a pan, heat oil on medium heat. Add onions, garlic and artichoke hearts. Sauté for for 3-4 .
-
Add sun dried tomatoes cook for another 2-3 minutes, until soft. Season with salt and pepper. Add white wine and let simmer for 10 minutes.
-
While the sauce is simmering, heat a pan on high heat. Turn to low and toast pine nuts until lightly golden brown.
-
Once the sauce has simmered for 10 minutes, stir drained pasta into sauce and allow to cook for another 2 minutes. Toss in pine nuts and basil. Serve with shaved parmesan.
-
Enjoy!
Leave a Reply