Pasta with Artichoke Hearts, Capers, and Sun-Dried Tomatoes

Serves : 4-6

Description: I tried adding the the parmesan cheese to the pasta and sauce before serving, but I found the cheese stuck to the bowl and serving utensils, thereby wasting a bunch of cheese. That's why I suggest just adding it directly to the (served) pasta.

 

Ingredients:

  • 1 pound pasta of your choice
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large clove of garlic, minced
  • 1 cup dry white wine
  • 1/2 cup chicken or vegetable stock
  • 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
  • 1 (15 or 16 ounce) jar artichoke hearts, drained
  • 1/4 cup drained capers
  • Lots and lots of freshly grated parmesan cheese

Instructions:

Put on water to boil in order to cook the pasta.

While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant. (Don't let the garlic burn, or your sauce will be bitter.) Deglaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (just long enough to warm up the newly added ingredients.) Set aside.

Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated parmesan cheese.