Recipe by Kozmic Blues
This is a lovely vegetarian Italian pasta dish. One hint: please try and slice your 8 garlic cloves as thin as possible to really give this dish that wonderful garlic flavor. Also, feel free to sub. chicken stock for the vegetable if you prefer meat. I've also used both fresh and canned plum tomatoes in this. Both work fine.
Top Review by cisbum
I made this for about the 5th time tonight, so figured it was time for a review. I slice the olives in half, use a whole jar of artichoke hearts and omit the tomatoes because my son doesn't like them. I also use angel hair because that is what my family prefers. They love it every time. Tonight I added chicken breast and cooked with the sauce.
- 1⁄4 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 8 artichoke hearts, drained and quartered
- 1⁄4 cup kalamata olive, pitted and chopped
- 1 1⁄4 cups vegetable broth or 1 1⁄4 cups vegetable stock (can substitute chicken stock as well)
- 4 plum tomatoes, coursely chopped
- 8 -12 basil leaves
- salt & freshly ground black pepper, to taste
- 1 lb linguine (or pasta of your choice)
- freshly grated parmigiano-reggiano cheese
Directions See How It's Made
- Heat olive oil in skillet over medium heat.
- Add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies.
- Add the artichoke hearts, olives and broth and bring mixture to a boil.
- Reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half.
- Add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes.
- Taste the liquid, and season with salt and fresh ground black pepper.
- While sauce cooks, bring a large pot of salted water to a boil.
- Add the linguine and cook from about 7 minutes or until al dente.
- Drain pasta and slide it into a serving bowl.
- Top pasta with the sauce and toss lightly to combine.
- Sprinkle top with fresh grated Parmigiano Reggiano and serve.