Friday, December 31, 2010

Mediterranean Pasta with Artichokes, Olives, and Tomatoes & Costtini

Mediterranean Pasta with Artichokes, Olives, and Tomatoes
* Coarse salt and ground pepper
* 12 ounces whole-wheat spaghetti
* 2 tablespoons olive oil
* 1/2 medium onion , thinly sliced, lengthwise
* 2 garlic cloves, thinly sliced crosswise
* 1/2 cup dry white wine
* 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
* 1/3 cup pitted kalamata olives, quartered lengthwise
* 1 pint cherry or grape tomatoes , halved lengthwise
* 1/4 cup grated Rice Parmesan cheese, plus more serving
* 1/2 cup fresh basil leaves, torn

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.

Next in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.

Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.


*Olive olive
*Day old bread loaf


Preheat oven at 350 degrees. Next slice the bread up into long pieces. Its alright if the bread feels a bit tough.

Mix the olive oil and herbs together well to taste. Using a pastry brush. Spread to olive oil/ herb mix onto each piece of bread. Take bread and put the peices back together so that it looks like a normal loaf again.

Wrap in tin foil and place into heated oven. Heat for 10-15 minutes, until the bread us crunchy on the outside a the oil has seeped through the inside dough.