Pappardelle With Artichokes and Sun-Dried Tomatoes

Total Time
35mins
Prep 15 mins
Cook 20 mins

Thick pasta goes wonderfully with the intense sun-dried tomatoes, and artichokes.

Ingredients Nutrition

Directions

  1. Heat oil in a large pan.
  2. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
  3. Add tomatoes, artichokes and cayenne.
  4. De glaze pan with wine and reduce by 1/2.
  5. Sprinkle flour over onion mixture and stir to blend well.
  6. Pour in stock and bring to a boil and cook 5 minutes.
  7. Toss pasta into pan mix all ingredients together. Add pasta water if needed.
  8. Plate and top with pine nuts, cheese and parsley.
Most Helpful

This was fabulous. Due to the previous review saying it was too pasty I reduced the flour by half and allowed it to cook with the onion mixture to temper any raw flavor. It made a fabulous sauce. What a tasty meat free meal!

Mama's Kitchen (Hope) December 17, 2013

I am rating this on flavor. The texture would be a much lower rating, but I think that could be tweaked by using less flour. All the flour made the sauce very pasty and much like very overcooked pasta (DH is a stickler for very al dente pasta, so that wasn't the problem here). The flavors are great though, I love sun dried tomatoes, artichokes and pine nuts, they are delicious together.

Maito June 20, 2008