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.
Questions & Reviews
I think I need a green onion tutorial….lol If a recipe doesn’t specify white or green parts what part should I use? I love green onions and typically use only the green part, but a friend told me that wasn’t right! Can anyone out there give me some guidance? Thanks so much! 🙂
I am just curious, I have made this recipe from the cookbook and it is a little different than the online recipe. Why the change and which one is better? 🙂
I made this for the first time today and in true OBB form…it was amazingly delicious. My hubby was thrilled with the red sauce since he’s not a fan of white sauces. The combination of ingredients blended together so nicely! I had plain artichoke hearts and seasoned diced tomatoes on hand and it worked great. Thanks for another favorite!
My husband picked this recipe from your cookbook to try a couple of weeks ago and we LOVED it! We found that we liked it better the next day so when I made it for dinner again, I started the sauce the night before and then warmed it up the next night. Everything I have ever made from your site or cookbook has been incredibly delicious!
Wow, my WHOLE family loved this meal. And it definitely wasn’t too “girlie” for my hubby. He loved it too. I used fresh tomatoes for this recipe seeing as I have an abundance this time of year. SO good!