MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- 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, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 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.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
PASTA AMATRICIANA
Steps:
- Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
- Drop the pasta into the boiling water to start the cooking process.
- Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
- Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
PASTA 'ALL AMATRICIANA' WITH ARTICHOKES AND OLIVES
Artichoke hearts, bacon and olives blend together nicely in this Italian dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, cook pancetta, stirring often until browned, about 6 minutes.
- Add garlic and cook, stirring, for 30 seconds. Add undrained tomatoes, artichoke hearts, wine, olives, rosemary and crushed red pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes. Stir in parsley.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 10 minutes. Drain well and toss with sauce.
- Season to taste with salt and pepper. Garnish with rosemary sprigs.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 69 g, Cholesterol 12.7 mg, Fat 11.2 g, Fiber 6.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 853 mg, Sugar 6.1 g
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