Bow-tie Pasta with Sun-dried Tomatoes and Artichokes
February 20, 2013
Randy made this really delicious pasta last fall, and I’ve been bugging him about it since we decided to do Pasta Wednesdays here at S&SK. He finally brought over the cookbook where he found the recipe, Italian Light and Easy, a favorite standby of his originally published in 1993. He pointed out the recipe he thought he used, but couldn’t exactly remember. It used all the ingredients you see in this post except it was for a cold pasta salad! I distinctly remembered that he served it as a hot dish, so I thought he must have improvised, which is what I did. Not only is this dish Italian ” light and easy” it was lightning fast to put together, which fits perfectly with the Pasta Wednesday concept. This can be made in 30-minutes tops. Serve with a green salad and a nice, crisp bottle of Pinot Grigio and you’re set for a great weeknight meal.
1 9-ounce package frozen artichoke hearts
1/2 cup drained oil-packed sun-dried tomatoes, 1/2-inch dice
1 teaspoon balsamic vinegar
10 ounces Farfalle (bow-tie) pasta – regular, whole wheat or GF
2 tablespoons olive oil
8-10 fresh basil leaves, cut in chiffonade
1/4 cup flat leaf parsley, chopped
Salt and pepper to taste
1/2 cup Parmigiano Reggiano
Cook the artichoke hearts according to package directions. Drain. When cool enough to handle, cut into 1-inch pieces and set aside.
Place the diced tomatoes into a small bowl and add the balsamic. Set aside.
Cook the pasta al dente according to package directions. Save 1/2 cup pasta water and then drain and rinse the pasta.
While pasta is cooking, place the olive oil in a large saute pan (large enough to hold the pasta and other ingredients) and heat to medium. After draining the pasta, place it in the preheated pan. Stir to coat. Add the reserved tomatoes and artichoke hearts and a little of the pasta water. Stir to combine, adding more water if it is too dry. Stir in the basil and parsley, salt and pepper. Once all is thoroughly combined, you can either add the Parmigiano and continue stirring till melted or pass the cheese for people to add to their individual serving.
COOK’S NOTES: I think this dish is perfect for whole wheat pasta which added a distinct flavor. I imagine if you don’t have Balsamic vinegar on hand, that red wine would work as well.