Last year, I made this dish all the time. And then I forgot about it! Until the other day...I made it again. And I remembered why I made it all the time last year!
It's a pasta that I love...not so much my husband. He doesn't do artichokes.
But I adore artichokes! And pasta, and cream and tomatoes. That's my kind of meal. There's no meat, which doesn't bother me. But sauteed chicken would be great in this if you want to make it a main dish for your family.
Just start out with some butter and olive oil. I'd say that's a good start to any dish.
Saute some garlic and onions.
Add the tomatoes and artichokes, saute for a second, then dump in the cooked angel hair. Do not even think about using fat spaghetti. For this dish...or any dish.
Fat spaghetti is not allowed in my house.
Then add the cream! Or half-and-half. I used half-and-half, because it's what I had. So use whatever you have. It will be delicious.
Serve it up with lots of Parmesan. Yummy yummy!
A perfect fall dish, and you probably have most of these ingredients in your pantry.
Another Pioneer Woman favorite. Thanks, PW.
Angel Hair with Tomatoes and Artichokes
Adapted from Pioneer Woman
8 oz. (1/2 lb) angel hair pasta, cooked in salted boiling water according to package directions
1 T olive oil
2 T butter
1 onion, chopped
4 cloves garlic, minced
15 oz. can tomatoes, not drained
15 oz. can artichoke hearts, drained
1/2 cup chicken stock
3/4 cup half-and-half
1/2 tsp salt
1/2 tsp pepper
1 cup Parmesan cheese, grated
Saute the onion and garlic in the butter and olive oil over medium heat until soft, about 8-10 minutes. Add the tomatoes and artichoke hearts and simmer for a couple of minutes. Add the chicken stock and stir in the cooked pasta. Add the remaining ingredients, saving about 1/2 cup Parmesan for the top. Check for seasonings and add more salt/pepper if you need it. Just don't oversalt it, because the Parmesan is plenty salty!
Sprinkle the remaining Parmesan on top of each serving.