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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?
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Recipe adapted from Patsy's Cookbook-Classic Italian Recipes
Linguine With Artichoke Hearts And Olives
(Printable Recipe)
Ingredients
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
Method
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.
Serves 4
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What a great pasta dish!
ReplyDeletenew pics on header! great photos as always :)
ReplyDeleteI've only ever eaten artichoke once 3 years ago. Can hardly find here in M'sia.
Perhaps a really nice glass of white wine from the Veneto or Friuli would pair great with the salad! Cheers~
ReplyDelete