I realize my title is a bold one, but as they say on Top Chef, "I stand behind my dish." And holy crap was this a great dish to stand behind.
The only downfall was the lack of camera batteries & therefore no pictures.
Pasta, Damn Near Perfected
3 c. Dry campanelle*
Extra virgin olive oil
3 Cloves garlic - chopped
1.5 Tbs. Capers
5 Small tomatoes - chopped
1/4 c. Sun dried tomatoes - julienned & chopped
1 Small jar marinated artichokes
Bigger Pinches of: pepper, caper juice, dried basil & dried oregano
Smaller Pinches of: Kosher salt, red pepper flakes, dried Italian herb blend & fennel seeds
1. Heat olive oil over medium-high heat in a large saute pan. Add garlic and capers, stirring until fragrant - approximately 30 seconds. Add chopped tomatoes (both kinds) and artichokes - marinade and all. Cook over medium-low heat for approximately 15-20 minutes. Add additional herbs & seasoning. Chop artichokes as the sauce cooks down. Add additional caper juice and or olive oil as needed. Add spinach during the last 5-7 minutes of cooking.
2. As the sauce is cooking, prepare pasta according to the package directions. Drain pasta and add to saute pan, mixing well to combine the pasta & sauce.
3. Serve with grated Parmesan cheese, if desired.
*Any pasta shape with ridges or holes will work well - cavatappi & gemili being two of my favorites.
Yield: 3-4 servings
Recipe obtained from: me
1 month ago