Linguine with Artichokes and Olives
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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