Sauce of Marinated Artichoke Hearts and Sun-Dried Tomatoes Recipe

Name: Sauce of Marinated Artichoke Hearts and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 5 plump garlic cloves, sliced (about 1/3 cup); 1/2 teaspoon dried peperoncino (hot red pepper flakes); Two 6-ounce jars (1 3/4 cups) marinated artichoke hearts, drained, sliced thin; 2/3 cup sun-dried tomatoes packed in olive oil, drained and sliced in 1/2-inch strips; 1/2 teaspoon salt; 1 teaspoon grated lemon zest; Hot water from the pasta-cooking pot; 2 tablespoons chopped fresh Italian parsley; 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

Servings: persons

6 tablespoons extra-virgin olive oil
5 plump garlic cloves, sliced (about 1/3 cup)
1/2 teaspoon dried peperoncino (hot red pepper flakes)
Two 6-ounce jars (1 3/4 cups) marinated artichoke hearts, drained, sliced thin
2/3 cup sun-dried tomatoes packed in olive oil, drained and sliced in 1/2-inch strips
1/2 teaspoon salt
1 teaspoon grated lemon zest
Hot water from the pasta-cooking pot
2 tablespoons chopped fresh Italian parsley
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

1
Start cooking the pasta in a large pot of boiling salted water 5 minutes before you begin the sauce if you are using dry pasta, or just after if using fresh pasta.
2
Pour 4 tablespoons of the olive oil into the big skillet, scatter the garlic slices in, and set the pan over medium-high heat.
3
Cook for 1 minute, until the garlic is sizzling.
4
Toast the peperoncino in a hot spot for 1/2 minute; stir in with the garlic.
5
Add the sliced artichokes and tomatoes, salt, and lemon zest; stir well.
6
Cook for about 4 minutes, shaking the pan and tossing the vegetables occasionally, as everything sizzles and the juices in the pan thicken.
7
Ladle 2 cups of boiling pasta water into the skillet, stir up the sauce, and cook at a perking boil for about 5 minutes, until the liquid is reduced by half.
8
Stir the remaining 2 tablespoons of olive oil into the sauce.
9
Keep it at a low simmer until the pasta is ready.
10
When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking, adding more pasta water or reducing it as necessary.
11
Add the parsley during the initial tossing; off the heat, toss in the cheese just before serving.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 5 plump garlic cloves, sliced (about 1/3 cup), 1/2 teaspoon dried peperoncino (hot red pepper flakes), Two 6-ounce jars (1 3/4 cups) marinated artichoke hearts, drained, sliced thin, and more.

Yes, Sauce of Marinated Artichoke Hearts and Sun-Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauce of Marinated Artichoke Hearts and Sun-Dried Tomatoes

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