Pappardelle With Artichokes and Sun-Dried Tomatoes

Submitted by Rita1652

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

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 red onion, diced (2 cups)
• 2 -4 garlic cloves, minced
• 1⁄3 - 1⁄2 cup sun-dried tomatoes packed in oil with herbs, rough chopped
• 1⁄2 cup marinated artichoke, 1/4rd
• 1 pinch cayenne
• 1⁄2 cup white wine
• 3 tablespoons flour
• 1 1⁄2 cups vegetable stock
• 8 ounces pappardelle pasta, Cooked al dente

• garnish

• 2 ounces asiago cheese, shredded
• fresh parsley
• 1⁄4 cup pine nuts, toasted

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.

Reviews

[Mamas Kitchen Hope]

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!

 

[Maito]

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.