Wednesday, April 28, 2010
Fast & Delicious Pasta with Artichokes, Olives, and Tomatoes
This is a Martha Stewart Whole Living recipe and the only change I made was to swap the whole wheat pasta (which is a crime against the tongue as far as I'm concerned) for the normal stuff. Yes, I could have photographed it when I made it, but why would I when she has a master team of food photographers?
While the ingredients are minimal, this has a ton of flavour and is nice and healthy. Importantly, also, it's really quick and easy.
* Coarse salt and ground pepper
* 12 ounces thin spaghetti
* 2 tablespoons olive oil
* 1/2 medium onion , thinly sliced, lengthwise
* 2 garlic cloves, thinly sliced crosswise
* 1/2 cup dry white wine (I used the $2.98 Goya kind from the grocery store.)
* 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
* 1/3 cup pitted kalamata olives, quartered lengthwise
* 1 pint cherry or grape tomatoes , halved lengthwise
* 1/4 cup grated Parmesan cheese, plus more serving
* 1/2 cup fresh basil leaves, torn
1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.