Mediterranean Pasta
1 box bow tie pasta (12oz)
1 small jar(6.5 oz) quartered, marinated, artichoke hearts (do not drain)
1 small jar(6.5 oz) quartered, marinated, artichoke hearts (do not drain)
3/4 cup of sliced sundried tomatoes
large clove of garlic chopped
few grates of nutmeg
freshly grated pecorino cheese (to taste- we like a lot)
sea salt (to taste)
fresh basil cut in strips
1/4 cup toasted pine nuts
calamata olives (optional)
Prepare pasta al dente. During last minute of cooking- throw in sun dried tomatoes. Drain and add all other ingredients. One pot and your done. I needed a little Mediterranean escape...what about you? Another foot or two of snow on the way...
large clove of garlic chopped
few grates of nutmeg
freshly grated pecorino cheese (to taste- we like a lot)
sea salt (to taste)
fresh basil cut in strips
1/4 cup toasted pine nuts
calamata olives (optional)
Prepare pasta al dente. During last minute of cooking- throw in sun dried tomatoes. Drain and add all other ingredients. One pot and your done. I needed a little Mediterranean escape...what about you? Another foot or two of snow on the way...
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