Monday, May 7, 2007

Mediterranean Pasta

This is compliments of Martha Stewart. Mel and I made it last night. It was soooooo, so good. The kalamata olives are way yummy, but expensive. I'm sure regular olives will work though!

Ingredients

  • Coarse salt and ground pepper
  • 12 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 1/2 medium onion , thinly sliced, lengthwise
  • 2 garlic cloves, thinly sliced crosswise
  • 1/2 cup dry white wine
  • 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
  • 1/3 cup pitted kalamata olives, quartered lengthwise
  • 1 pint cherry or grape tomatoes , halved lengthwise
  • 1/4 cup grated Parmesan cheese, plus more serving
  • 1/2 cup fresh basil leaves, torn

Directions

  1. 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.
  2. 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.
  3. 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.

2 comments:

mander said...

Question -- what kind of wine do you use? I've always shied away from recipes with wine because I have no idea how to use it. Help!

mel said...

I actually didn't use wine. I used apples juice because it was available. However, I would typically use white grape juice (for white wine and regular grape juice for red wine.)