Sunday 13 April 2014

Spaghetti with artichoke hearts

Another quick, simple and delicious pasta dish - I love making something like this for a weekday dinner. This is a basic pasta in tomato cream sauce recipe. I had a can of artichokes in my store cupboard so I used them too. You can use mushrooms or any other vegetable instead.


1 small onion finely chopped
2 cloves of garlic chopped
1 400 gms can of tomatoes
1 400 gms can artichoke hearts (I used ones in water)
100 ml sour cream 
1/4 cup chicken or veg stock (You can use a stock cube instead)
1/4 cup parmesan cheese
1 tbsp olive oil 
2 tsp butter
200 gms spaghetti ( I used wholewheat)
1 tbsp chives
salt and pepper to taste


Bring a large pan of water to a boil. Add the pasta and some salt, and cook as per instructions on the packet.

Meanwhile in another pan, add olive oil and butter. When the butter melts add in the onion and garlic and cook for a minute or two.

Drain the artichoke hearts, squeeze and add to the pan. Add the tomatoes from the can, season with salt and pepper and let cook for 8-10 minutes.

When the pasta is cooked, keep around 1/4 cup of the pasta water aside and drain the pasta. Toss the pasta with some olive oil.

Once the artichokes have cooked, lower the heat and add the sour cream and chicken stock. If the sauce is too dry add the pasta water to it. Combine together and cook on a low flame for a couple of minutes. 

Add the cooked pasta to the sauce and toss. Top with parmesan (leave some for garnishing) and toss.
Serve. Garnish with the remaining parmesan and chopped chives.

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