If you like artichokes and olives, then try this Linguine With Artichoke Hearts And Olives. This is one of my favorite pasta to serve if I am having a light and easy weekday dinner. I had some cherry tomatoes in the fridge and decided to add some into the pasta. Certainly made the pasta looked more appetizing with the vibrant colors. Agree?
Recipe adapted from Patsy's Cookbook-Classic Italian Recipes
Linguine With Artichoke Hearts And Olives
¼ Cup Olive Oil
8 Garlic Cloves, thinly sliced
8 Artichoke Hearts (canned in water), drained and quartered
¼ Cup Kalamata Olives, pitted and chopped
1 ¼ Cup Chicken Broth
4 Plum Tomatoes, coarsely chopped
8 Basil Leaves
Sea Salt and Black Pepper, to taste
1 lb Linguine, cooked al dente
2 Tbsp Freshly Grated Parmigiano-Reggiano
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes, until golden. Add the quartered artichoke hearts, the olives, and the broth and bring to a boil. Reduce the heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by half.
Add the tomatoes and basil, and cook an additional 2 to 3 minutes. Season the mixture with sea salt and pepper.
Place the cooked linguine in a serving bowl. Spoon the sauce over the pasta to combine. Sprinkle with grated Parmigiano-Reggiano.