Artichoke Pasta Recipe

Artichoke Pasta Recipe
Summer on a Plate

My ARTICHOKE PASTA RECIPE is like eating summer on a plate. Using one of Italy's most popular vegetable to create something really special.

Artichokes are in their peak of season during the summer and in the Southern region of Italy it is a very big part of their agriculture. You'll find fields of this flower throughout the hills of Italy and infused in the dishes that are served in the local towns. From artichoke pesto to stuffed and baked artichokes.

These leafy, delicious flowers are one of my favorite vegetables. I can easily sit down at a table and nibble away at the leaves to reach that treasured nutty center of artichoke heaven called the heart. That to me is a meal in itself.

But for this Italian past recipe I use prepared, cleaned and ready to eat artichoke hearts that have been soaking in olive oil.

HINT: Do not use marinated artichokes. Try to find artichokes that are packed in oil.

Artichoke Pasta Recipe Ingredients:

• 1 lb of Rigatoni pasta shape
• 1 lb of artichoke hearts in packed in oil
• a medium onion, chopped
• 4 cloves of garlic
• 1 cups of white wine
• cup chopped Italian parsley
• cup of olive oil

Artichoke Pasta Recipe Instructions:

This Italian pasta recipe could not be more easy to prepare. Simple food and simple ingredients, put together in a way that makes it taste great!

I begin by cutting the artichoke hearts into quarters, straight down to the stem. I keep the oil that the artichokes are packed in because I use that as part of the olive oil I cook with. It will add great flavor.

Then bring a large pot of salted water to a boil to cook your pasta. This recipe doesn't take long so add your rigatoni as soon as the water begins to boil.

Begin by drizzling some of the olive oil into a large and deep saute pan. Enough to coat the pan. Keep the white wine handy

For the pasta recipe and for you.
:o)

Add the chopped onion and garlic and saute until tender. Splash in some white wine to help liquify and then add the artichoke hearts to the pan and saute until heated.

Increase the heat and add the rest of the white wine and the olive oil and allow to heat and evaporate, but only a little. This is your sauce.

You rigatoni should be done by now so drain and immediately add to the pan.

Toss in the Italian parsley and stir.

Best not to use parmigiano cheese with this pasta recipe. The flavor speaks for itself. So sit down, pour yourself a glass of white wine and always

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!

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