Damien Miller's weblog

This is a nice artichoke pasta sauce that I have been cooking recently. It serves 4 hungry people. I use a wok to sauté the mix, but a deep frypan would do.

Ingredients

• 2 large brown onions
• ~350g jar of marinated artichoke hearts
• ~1/4 cup extra virgin olive oil
• 1 sprig garlic
• 4 small chilli peppers
• 2 cans diced organic tomatoes
• 2 teaspoons pepper
• 1 cup finely chopped Italian (flat leaf) parsley
• 2/3rds cup finely grated Parmesan cheese

Instructions

1. Separately chop garlic and onions finely
2. Finely chop chillis, remove seeds
3. Add oil to wok and heat
4. Add garlic and chilli and cook until the garlic starts to turn golden (don't let it brown!)
5. Add onions and pepper, sauté until the onions go soft (maybe add a splash more oil here)
6. Chop artichoke hearts into ~1.5cm chunks and add once the onions are soft, cooking until they soften too
7. Add diced tomatoes and bring to boil
8. Cook for 10-15 minutes (now is a good time to start to cook the pasta)
9. Add parsely and parmesan
10. Cook for a couple of minutes, stirring thoroughly

This is pretty heavy on the garlic. If you don't like it so much, you can use 1/2 a sprig or fry it longer at the start. This sauce is fairly thick so it goes well with farfale, fusilli or campanelle pasta.

Update [2007/11/25]: I have since found it better to sauté the artichoke hearts rather than boiling them.

posted at: 08:41 | path: /cooking | permanent link