The gauntlet has been thrown...straight down the gullet! Sunday started a tradition of dueling pasta night. The review of my first entry for family pasta night was "that is summer in a bowl!" I have set the bar high with this simple, fresh and yummy dish. The idea was inspired by this DISH on the Pioneer Woman blog. I forgot to take a picture, because I was starving!
I even forgot the pinch of nutmeg, so maybe it could have been a touch more delicious...but, I doubt it. Mr. Picky Pants won't eat onions, mayonnaise or eggs...so you will notice a theme in these items missing from any recipe posted in this series.
"Summer Sun Spaghetti"
1/2 # thick spaghetti
1 C Super Sweet grape tomatoes- sliced in 1/2 (these were a yellow/orange color- hence the "Sun")
1 C canned artichoke hearts (not marinated in oil, just plain)
1/8 C Half & Half
1 C Parmesan Cheese- grated
2 cloves garlic
2 Tbs olive oil
salt
pepper
*pinch of nutmeg
Heat 1Tbs of Olive Oil in an Everyday Pan, saute minced garlic, add artichoke hearts (whole) for 1-2 minutes, add tomatoes, salt, pepper and cover. Let simmer for 4-5 minutes until tomatoes have broken down. Add Half & Half and simmer for 1-2 more minutes. Ladle the sauce over the pasta/cheese* and toss lightly.
*Boil pasta al dente, drain and toss with 1 Tbs of olive oil. Put warm pasta in bowls and cover with grated cheese. Let sit, while the sauce is finishing.
This is a "PC" recipe, "portion control". If you want to feed more than 2 people or have left overs, double the recipe. Always have chicken stock (or Veggie for Aunt Jenn) to add if the tomato reduction doesn't produce enough liquid. The sauce should be not too thick and not too thin, just enough to coat the pasta but not create a "sopping" sauce at the bottom.
I use Half & Half for everything, in place or milk and heavy cream, equally. It stays fresh in the refrigerator FOREVER and works with almost any dish that calls for dairy.
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