Wednesday, October 14, 2009

Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Taken from Martha Stewart, this recipe is pretty easy and my boyfriend said it was quote: 'delicious!'

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 Tbsp Olive oil
1/2 Medium onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 Cup pitted kalamata olives, chopped
1 Pint grape tomatoes, halved
1/4 Cup Parmesan Cheese or Soy Cheese
1/2 Cup Basil Leaves, torn

In a large pot of boiling salted water, cook pasta until al dente. Drain reserving 1 cup of pasta water. Return pasta to pot.

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.

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.

Click here for the original recipe, the only difference is the dry white wine which would've made this dish brighter.

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