Pappardelle With Artichokes and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Thick pasta goes wonderfully with the intense sun-dried tomatoes, and artichokes. Ingredients:
1 tablespoon olive oil |
1 red onion, diced (2 cups) |
2 -4 garlic cloves, minced |
1/3-1/2 cup sun-dried tomatoes packed in oil with herbs, rough chopped |
1/2 cup marinated artichoke, 1/4rd |
1 pinch cayenne |
1/2 cup white wine |
3 tablespoons flour |
1 1/2 cups vegetable stock |
8 ounces pappardelle pasta, cooked al dente |
2 ounces asiago cheese, shredded |
fresh parsley |
1/4 cup pine nuts, toasted |
Directions:
1. Heat oil in a large pan.
2. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
3. Add tomatoes, artichokes and cayenne.
4. De glaze pan with wine and reduce by 1/2.
5. Sprinkle flour over onion mixture and stir to blend well.
6. Pour in stock and bring to a boil and cook 5 minutes.
7. Toss pasta into pan mix all ingredients together. Add pasta water if needed.
8. Plate and top with pine nuts, cheese and parsley.
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