03-03-2012
Pasta with Artichokes, Olives, and Tomatoes - Mediterranean style
Ingredients
Coarse salt and ground pepper
12 ounces whole-wheat spaghetti dell' Orcia
2 tablespoons extra virgin olive oil Redoro
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
4 Apulia or Sardinia artichokes, cleaned and lengthwise sliced in 8 pieces
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry tomatoes, halved lengthwise
1/4 cup grated Parmigiano Reggiano 22 months, plus more serving
1/2 cup fresh basil leaves, torn
Directions
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. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.
Add onion and garlic, season with salt and pepper; stir in the artichokes and cook, stirring occasionally until browned, 8/10 minutes. Add wine and cook until evaporated, about 2 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.
Add onion and garlic, season with salt and pepper; stir in the artichokes and cook, stirring occasionally until browned, 8/10 minutes. Add wine and cook until evaporated, about 2 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.
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