Tuesday, June 5, 2012
Dreaming of Leftovers
The more I go to Delaurenti, the more I get addicted to their products. I love their grilled artichokes so much. I have eaten them plain, in salads, and served them on antipasto platters. Tonight I tried them in pasta for the first time and loved it. I made the Pioneer Woman's Spaghetti with Artichoke Hearts and Tomatoes. It was AMAAAAAAAAAZING.
I used Delaurenti's grilled artichokes and their fresh pasta (1lb of the fettuccine noodles). The noodles were great and cooked in 1 minute! Yes, 1 minute! The Pioneer Woman's recipe called for 1 cup of cream which seemed like overkill to me. I used half that amount and it was still creamy and delicious. I also always use canned whole tomatoes instead of diced or crushed. When you buy the whole ones, you get the best tomatoes, rather than the ones where they cut out the ugly parts. They also taste better because they don't absorb as much from the can and taste metallic or tinny. Finally, you don't get all the chopped white parts or ends. It's just a better way to go (a tip I learned from Mario Batali's show many years ago and again from Brandon at Delancey). Just use your hand to crush them. Works great and takes only a minute or two longer. Worth every second.
Spaghetti with Artichoke Hearts and Tomatoes
Adapted from The Pioneer Woman
2 T olive oil
1 T butter
4 cloves garlic, minced
1/2 yellow onion, finely diced
1 medium container grilled artichoke hearts from Delaurenti, cut in half
3/4 can (28oz) whole peeled San Marzano tomatoes, crushed in your hand, plus juices
1/2 cup heavy cream
1/2 cup chicken stock
1/8 t (or less) nutmeg
salt and pepper to taste
1 lb fresh noodles (spaghetti, fettuccine, or linguine)
1 cup freshly grated parmesan cheese
1-2 T fresh chives, minced
Fill a large pot with water and bring to a boil.
Melt olive oil and butter in a large skillet over medium heat. Add onions and saute until soft, roughly 5 minutes. Add garlic and saute for a few more minutes.
Add artichoke hearts and tomatoes. Stir and reduce heat to low. Cook for 8 to 10 minutes. Stir in chicken broth and increase heat to medium. Bring to a simmer, then reduce heat. Sprinkle with salt and pepper. Once the temp has reduced, stir in cream.
Salt the pasta water and add noodles. Boil according to directions. Scoop out noodles and transfer to the bowl with the sauce. Sprinkle with parmesan and chives, then stir to combine. Serve and enjoy!