Blistered Tomato and Artichoke Pasta
by Adrianna Adarme on Jun 8, 2018
During Summer, dishes should be easy to throw together. Blistered tomato and artichoke pasta has the mouth-watering flavors of warmer months. (Recipe Credit: Adrianna Adarme of Fresh Tastes).
- Servings
- 4
- Course
- Entree
Tags
Ingredients
- 2 tablespoons olive oil
- 2 pints of cherry tomatoes
- ⅓ cup finely chopped artichoke hearts
- 3 cloves of garlic
- Salt
- ¼ teaspoon crushed red pepper
- 1 pound pasta of choice
- 1 ounce of feta cheese, crumbled, as garnish
Instructions
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To a large saute pan, set over medium-high heat, add the olive oil. When the oil is warm, add the cherry tomatoes and cook until seared and blistered, about 2 to 3 minutes. Bring the heat down to a low heat and continue cooking until they become softened, about 2 minutes. Then add the artichokes, garlic, a few pinches of salt and crushed red pepper; and cook for an additional 5 to 7 minutes.
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Meanwhile, bring a pot of salted water to a boil. Cook the pasta to al dente or according to your the package’s instructions.
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Scoop out about 1/2 cups of pasta water and add it to the pan with the tomatoes. Bring a simmer to reduce for about 2 minutes. Next, add the cooked pasta to the pan and toss until the pasta is coated in the sauce.
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Divide amongst bowls or plates and top with crumbled feta as garnish. Serve immediately.
