Here we go, more FANTASTIC pasta from the Pioneer Woman. I absolutely love these recipes. These are incredibly easy and so impressive and creative. The photos are awesome and make it easy to prepare the dish. My 3 yr. old ATE IT UP!!!! That makes me so happy.
Spaghetti and Artichoke Hearts and Tomato Goodness
This is such an easy throw-together dinner, I’m almost embarrassed to share it with you. It’s made almost entirely of pantry items and can be adapted according to whatever ingredients you have on hand. There’s no meat in it, though. So have some grilled chicken or steak on hand if you reside with wolves.
Grab an onion and some garlic.
Smash three or four garlic cloves with the blade of a knife or a heavy can…
Then chop ‘em up nice and fine.
Dice up half the onion by peeling it and making vertical slices, then rotating it 90 degrees and slicing again.
Meanwhile, boil some pasta. This is thin spaghetti, which, in my opinion, is the only kind of spaghetti.
In a large skillet over medium heat, drizzle a couple of tablespoons of olive oil.
Add an equal amount of butter.
Throw in the onion and garlic…
And cook for a couple of minutes.
Now, here’s where the pantry really kicks into gear: crack open a can of whole or quartered artichoke hearts. And note: don’t get the hearts that have been marinated in oil and spices; you just want the plain ones. Drain them and add them to the skillet, and allow them to cook for a couple of minutes.
After a couple of minutes, dump in a can of diced tomatoes.
Shake and stir it around, then let it cook for 8 to 10 minutes, stirring (or shaking pan) occasionally. Add salt and freshly ground pepper to taste.
And while we have a few minutes, I’d like to say that I think artichokes are one of the real treats of this fertile earth of ours. Ever cook a whole artichoke, make a dipping sauce of mayonnaise, lemon, and herbs, and dig in like a wild person?
Stir and shake it around to combine the tomatoes with the cream…and watch the magic unfold.
Oh my. Few things make me happier than this.
Okay—this is just a weird little suggestion that’s totally optional. In honor of the season we’re in, sprinkle in some…ground nutmeg! It’s not overpowering—promise. Just adds a slightly unique flavor to the dish.
Next, drizzle in 1/2 cup low sodium chicken broth. Stir it together, then allow the sauce to cook and thicken for another couple of minutes. Add more broth to get it to the consistency you want, check the seasonings, then turn off the heat.
Add drained spaghetti to a large bowl, drizzle with olive oil, and sprinkle a cup of Parmesan cheese over the top.
Pour on every drop of the hot sauce.
Grab whatever herbs you have on hand. I had chives, but if I’d had parsley and basil, I would have chopped them up, too.
Throw the herbs over the top.
Toss the whole thing gently with tongs. You want to get all the pasta coated, and all the Parmesan distributed.
Mmmmm. Delicious! The sauce shouldn’t be overly thick or overly thin; if it seems to get too thick, you can drizzle in a few spoonfuls of hot chicken broth to thin things up a bit.
I’m always doing this. I can’t help it.
"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."