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Tuesday, November 17, 2009

Capellini with Artichoke Hearts in a Tomato Cream Sauce

capellini on Foodista

Just as Ree over at The Pioneer Woman states, tomato cream sauces really are the best of both worlds. They have the savory-ness of the tomato, but also the richness of the cream!
Since I love tomato cream sauces, and artichokes are probably one of my favorite foods, I knew I needed to make this dish right away!
The pasta was absolutely excellent! It was super easy to make and full of flavor!


Capellini with Artichoke Hearts in a Tomato Cream Sauce
recipe adapted from here

  • 1lb capellini pasta
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves of garlic, minced
  • 1/2 sweet onion, diced
  • 1 can (14.5oz.) of quartered artichoke hearts, drained
  • 1 can (14.5oz.) of diced tomatoes with juice
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/2 tsp nutmeg, freshly grated
  • salt and pepper, to taste
  • 1 cup Parmigiano Reggiano, freshly grated
  • 2 tbsp fresh chives, chopped
  1. Cook pasta according to package directions 'til al dente.
  2. Heat olive oil and butter in a large skillet over medium heat. Add in onions and garlic and saute for 2-3 minutes.
  3. Add in the artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes.
  4. Reduce the heat to low and stir in the cream and chicken broth.
  5. Add in salt and pepper and nutmeg to taste and continue to stir over low heat until heated through.
  6. Put drained pasta in a large bowl and sprinkle the cheese over the top. Pour the sauce over and add chives.
  7. Toss to combine and serve!


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