Sun-Dried Tomatoes & Artichoke Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005. Ingredients:
1 (16 ounce) package mostaccioli pasta |
2 tablespoons olive oil |
1 medium onion, chopped |
2 -4 garlic cloves, chopped |
1 (14 ounce) can water-packed artichoke hearts, drained |
1 (8 ounce) jar sun-dried tomatoes packed in oil |
1/2 cup breadcrumbs |
1/2 cup chopped fresh parsley or 1/4 cup dried parsley |
1 cup pasta water |
parmesan cheese |
Directions:
1. Cook pasta. While pasta is cooking, heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes, sun-dried tomatoes, bread crumbs, and parsley; heat through. Add 2 ladles of water that pasta is cooking in, to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to a serving dish; sprinkle with Parmesan cheese.
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