I like to keep cans of artichoke hearts in my pantry, at the ready to use in a range of dishes.
For example, when I want to make a dip to serve as an appetizer, I’ll chop and combine those artichokes with such things as soft cream cheese, cooked spinach, herbs and garlic. When I’m making pizza, I slice and use the artichokes as a topping. And when I’m making a Mediterranean-style fish stew, I’ll quarter and add those artichokes to it.
I also like to add canned artichokes to pasta dishes, which is what I did in today’s recipe. And I didn’t simply slice the artichokes and toss them into the pasta; instead, I used the artichokes in a sauce for the pasta.
To make it, I drained and put one 398-millilitre can of artichoke hearts in a food processor, along with some stock, olive oil, garlic, basil, lemon juice and a few other flavourings. That mixture was then pulsed until a smooth, but still a tiny bit coarse, sauce formed. That sauce was warmed in a skillet and then some hot, cooked pasta and sautéed cherry tomatoes were tossed in.
The pasta I used was bucatini, which is like thick spaghetti with a hole running through the centre of it. I like it because that hole in the centre allows some of the sauce to seep inside the pasta.
You’ll find bucatini for sale at Italian/European food stores, specialty food stores and some smaller grocery stores that stock a wide variety of dried pasta. If you can’t find it, you could use another type of long pasta in the recipe, such as spaghetti, linguini or fettuccini.
Once in serving bowls, to finish off each serving of pasta, I garnished them with small, bright green sprigs of Italian parsley and topped them with some freshly grated Parmesan cheese. To make a nice meal, serve the pasta with warm slices of focaccia bread and, if desired, some white wine, such as pinot grigio.
Pasta with Artichoke Sauce and Cherry Tomatoes
Pasta is tossed into a seasoned artichoke sauce enhanced with sautéed cherry tomatoes, tangy Parmesan cheese and bright green sprigs of parsley.
Preparation time: 25 minutes
Cooking time: 16 to 18 minutes
Makes: two servings
1 (14 oz./398 mL) can artichoke hearts, drain welled
1/4 cup + 2 Tbsp vegetable or chicken stock
3 Tbsp freshly grated Parmesan cheese, plus some for the table
2 Tbsp + 2 tsp olive oil (divided)
1 large garlic clove, chopped
1/2 tsp finely grated lemon zest
1 Tbsp lemon juice
1/2 tsp dried basil
• pinch red pepper flakes
• salt and freshly ground black pepper, to taste
12 grape or other small cherry tomato, each halved
200 grams bucatini, spaghetti, linguini or fettuccini
• small sprigs of Italian (flat leaf) parsley, to taste
To make artichoke sauce, place artichokes, stock, 3 Tbsp grated Parmesan cheese, 2 Tbsp olive oil, garlic, lemon zest, lemon juice, basil and red pepper flakes in a small processor. Pulse until a smooth, but still a tiny bit coarse, mixture forms. Transfer this artichoke sauce to a 10-inch or similar sized skillet, season with salt and pepper, and set it aside for now.
Bring a large of pot of lightly salted water to a simmer over medium, medium-high heat. While water comes to temperature, place remaining 2 tsp olive oil in a second 10-inch or similar sized skillet set over medium, medium-high heat. Add the cherry tomatoes and cook and stir until softened, but still holding their shape, about two minutes. Remove tomatoes from the heat.
When water is simmering, add the pasta to it, return to a simmer and cook until just tender, about 10 to 12 minutes (check package for suggested cooking time). Drain pasta well, reserving 1/4 cup of the cooking water.
While pasta is draining, set the skillet with the artichoke sauce in it over medium, medium-high heat and bring to simmer. Add the pasta, 1/4 cup reserved pasta water and cherry tomatoes to the sauce and toss to combine.
Divide the pasta between two shallow serving bowls, ensuring some of the tomatoes adorn the top of it. Garnish the bowls of pasta with parsley sprigs and serve with Parmesan cheese, for grating, and sprinkle on the pasta at the table.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
