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.




2 comments:

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

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