Artichoke Sauce With Linguini Recipes

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Steps:

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Steps:

• Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
• Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
• Cook over low heat until flavors blend, about 5 minutes.
• Add capers and parsley.
• Toss linguini with pasta sauce, and sprinkle with sliced black olives.

Steps:

• Cook oil, butter, flour, chicken broth until it thickens.
• Add garlic, artichoke hearts, lemon juice, and cheese.
• Continue cooking until flavors blend (about 5 minutes).
• Ad capers and parsley.
• Toss with linguini cooked al dente.
• Top pasta dishes with small sliced black olives.

Steps:

• Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
• Add chopped parsley, wine, olives, and lemon zest and cook briefly.
• Toss with hot pasta and top with grated Parmesan.