A couple of weeks ago, we were offered some Buitoni pasta products and, being the carb goddesses that we are, of course we took them up on it! They sent along some delicious recipes (one of which Sara will share on Wednesday), but I have a sauce recipe that I love on filled pasta–it’s not quite enough with spaghetti or linguine, but the cheese or meat in tortellini or ravioli make it a light, filling, balanced meal, tangy and garlicky, which, as you all know, are qualities that I love!
Now…if you’ve never tried fresh pasta, you really need to. It can be a little spendy, so save it for something special, but it’s so good. The fresh linguine doesn’t even compare to dried pasta! Oh, and I tried making fresh pasta once. Yeah, it was good. But remember that formula Sara talked about–the whole work-to-tastiness ratio? Yeah, the finished product, at least for me, SO totally didn’t justify the incredible amount of elbow grease it took to make homemade pasta. Seriously, fresh pasta from the grocery store is WELL worth anything you’d save by making your own. Unless you have a fancy schmancy pasta maker that does EVERYTHING for you.
Tomato Artichoke Pasta
Recipe by Our Best Bites
Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta. Your husband may whine at the “girliness” of this dinner. Tell him there’s cereal in the cupboard.
Tomato Artichoke Pasta
Recipe by Our Best Bites
Ingredients:
Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
Instructions:
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.
