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Simple Artichoke Pasta
2 jars marinated (in oil) artichokes
Drain jars, reserving the marinade.
Chop or thinly slice artichokes.
1/2 teaspoon crushed red pepper flakes. (Adjust heat to taste)
Sea salt
1 pound dried Italian Spaghetti
1/4 cup fresh flat parsley, snipped with scissors
1 cup Newport Ave. Market shredded cheese blend (or try Italian parmegiano – reggiano)
In a skillet large enough to hold pasta later on, combine chopped
artichokes, reserved marinade and crushed red pepper flakes. Set aside.
In a large pot bring 6 quarts of water to boil. Add 3 tablespoons
sea salt and spaghetti, stirring to prevent pasta from sticking. Cook
until al dente (tender, but firm). Drain. While pasta is cooking, warm
artichokes over low heat. Add drained pasta to artichokes and toss to
blend. Add parsley and 1/2 of the cheese. Toss, then transfer to
shallow warmed soup or pasta bowl. Serve immediately. Top with the rest
of the cheese.
Wine: Pinot Grigio
[More Artichoke Info]
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