Tomato and Artichoke Pasta


Do you like sour/tangy things?  I always have.  Since I was little, tangy taffies such as airheads and sour things like warheads were my favorite candies.  And I loved the simple pleasure of a sweet and tangy orange or nectarine.  As my taste buds have matured, that love has extended into vinegar.  Especially when you get to taste some high end fancy vinegar:)  The base for this pasta dressing is a lovely cabernet vinegar I picked up a while back.  I had used it largely for salad dressing thus far, and it was high time it worked its way into a more solid dish.

Pasta is such a comfort food for me, I could eat this dish, or one similar, day in and day out without getting bored.  What are your favorite comfort foods?

Tomato and Artichoke Pasta
Serves 3-4
1/2 box whole wheat spaghetti
1/3 cup olive oil for sauce, plus more for cooking
2 Tablespoons blueberry jam
2 large cloves garlic
1/2 of a red onion
1 can (14 oz) fire roasted tomatoes
1 jar marinated artichoke hearts
1/4 cup cabernet or other tasty vinegar
1 Tablespoon brown sugar
salt & pepper
splash lemon juice
1 Tablespoon dried Italian herbs
2 Tablespoons fresh rosemary

Boil pasta while making sauce.  Dice onion and garlic and saute in olive oil over medium heat.  Add tomatoes (with juice) and artichokes (drained, roughly chopped) and fresh rosemary (chopped) to the pain and continue to saute for about 2-3 minutes.  Turn heat to low.

In a bowl, whisk together vinegar, jam, brown sugar, lemon juice, pinch of salt, a few grinds of pepper, and Italian herbs.  Whisk in olive oil until emulsified.  Taste and adjust seasoning with salt and pepper.

Place dressing and cooked pasta in the pan with the garlic/onions.  Toss to combine and cook until all is heated through.  Serve and enjoy:)

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