Wednesday, September 19, 2012

Food: Linguine with Spicy Artichoke Sauce

Time for another delicious recipe. This one, Linguine with Spicy Artichoke Sauce, is from the amazing "Main-Course Vegetarian Pleasures," by Jeanne Lemlin, which I recently received as a birthday gift. (Super subtle hint-hint: let the b-day greetings commence.)

Don't let the title fool you--this is not just for vegetarians. My carnivorous hubby who didn't eat any vegetables when I met him (shudder) raves about it and my non-vegetarian best friend told me she actually wanted to lick her plate when I made it for her. It's fast, easy, and INSANELY good. Perfect for the weeknight dinner and definitely good enough for guests!

1 TBS of olive oil in a large skillet, heat over medium heat. Add 6 cloves of garlic and 1/4 teaspoon of crushed red pepper flakes. Cook 2 minutes, stirring often. (You will notice that the oil starts to turn orange and the smell of peppers starts to spicy spicy--this is good).

Stir in 1 28-oz can of plum tomatoes, finely chopped and well drained. (Note: I don't drain them. I add in the tomato juice because I like it saucy...uh, I mean I like sauce.)

Add 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt. Bring to a boil, reduce to simmer, and cook, stirring often, for 15 minutes.

Meanwhile, bring a large pot of water to boil. Place the linguine (or pasta of your choice) and cook until al dente. Taste to avoid overcooking.

Add 1 6-oz jar of marinated artichokes and 1/4 cup fresh parsley (mine from the garden--huzzah!), simmer 5 more minutes.

Drain the linguine (or pasta) and place in a large bowl (or return to pot to save dishes), toss with the sauce and serve, sprinkled with freshly grated parmesan cheese.

Holy freaking YUM.


  1. Replies
    1. Thank you! It was super saucy, if you know what I mean ;)