Quick Meatless Monday Post! In a hurry? Whip up a meatless dish of Barilla medium shell pasta with a quick tomato sauce of pomodoro San Maranzano and artichoke hearts! You are sitting down and eating in 30 minutes! Simply bring about 6 quarts of salted water to boil in a pasta cooker and cook the pasta al dente (about 8 minutes). Once the pasta is done, add the pasta to the sauce! Very simple and delicious dish. Only two important points to remember.
1. Use only San Maranzano tomatoes.
2. Make sure to finish off the cooking of the pasta in the sauce.
Conchiglie con Carciofi
Conchiglie con Carciofi
(For the sauce)
-
1 Can of San Maranzano peeled tomatoes (28 oz.)
- 1/2 medium white onion diced
- 1 clove of garlic diced
- 1 teaspoon salt
- cracked black pepper
- 1 package of frozen artichoke hearts (9 oz)
- 2 tablespoons olive oil
- pinch of sugar
1. In a saucepan on medium-high heat, put the olive oil and heat it up a bit.
2. When it is hot but not smoking, put in onions and garlic, cook until the onion is translucent.
3. Crush or chop the tomatoes. I use my hands to crush them up!
4. Put tomatoes in saucepan and add the salt and pepper.
5. In a medium saucepan, put frozen artichoke hearts in with about 1/2 cup of water. Bring the water to a boil over medium heat, cover and cook for about 5 minutes. Drain, chop, then set aside.
6. Cook for about 10-15 minutes, stirring occasionally. Taste and adjust seasoning, put in a pinch of sugar to balance the acidity of the tomatoes if desired.
7. Put the artichokes in the sauce and shake pan to incorporate.
8. Cook for another 5 minutes.
9. Add the marginally undercooked pasta to the saucepan, toss well, and cook in the sauce for another 20 seconds or so. This will marry all the flavors with the pasta.
Serve with fresh grated parmigiano reggiano and garnish with fresh chopped basil or parsley.
Mangia!
The DelGrosso Food Blog 