My foodie friend, Kim T, first made this for me when I had foot surgery many years ago. I immediately asked for the recipe as it was so good and flavorful that I knew I had to add it to my repertoire. I’ve adapted it a bit by adding more artichokes plus some fresh herbs. Don’t be surprised by the amount of black pepper – part of the spice comes from that (plus the red pepper flakes).
Kim made it for me with tortellini so that has always been my go-to pasta for this recipe, but it really works with any pasta. Years ago Trader Joe’s used to make a frozen artichoke tortellini which I used with this sauce – that was divine. The more artichokes the better in my book. I like to double this recipe so that I can eat some of the sauce fresh and freeze some as well. It is also equally good served straight from the stove or at room temperature.
At some point I realized that the recipe had originated in The Silver Palate Cookbook which is a treasure of great recipes, so it’s not surprising that I liked it so much. I recently told Kim this and she had never realized its origin as a friend had passed along the recipe to her.
|Spicy Artichoke Sauce with Tortellini|| || |
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped/minced
- ¼ cup basil (dried), plus a handful of fresh basil, chopped (if you have it)
- ½ tablespoon oregano (dried), plus a handful of fresh oregano, chopped (if you have it)
- ½ cup Italian parsley (fresh), chopped
- ⅛ - ¼ teaspoon red pepper flakes (to taste)
- 1 large can crushed tomatoes (28 ounces)
- 1 teaspoon salt
- 1 tablespoon black pepper, freshly ground
- 2 jars marinated artichoke hearts, halved or quartered; drained and reserve marinade (about 12 ounces)
- 1 can plain (packed in water) artichoke hearts (8-10 count), drained and chopped
- ¼ cup Romano cheese, grated
- 2 pounds of cheese tortellini or other short pasta
- Heat olive oil over medium heat in a large sauce pan.
- Add onion, garlic, basil, oregano, parsley, and red pepper flakes and cook for about 5 minutes until onion is soft.
- Add tomatoes, salt and pepper and simmer uncovered about 45 minutes.
- Add artichoke marinade only; simmer 30 minutes.
- Stir in artichokes (marinated and plain) and simmer about 20 minutes.
- Add Romano cheese and season to taste.
- Cook pasta according to directions.
- Serve hot or cold over tortellini or short pasta.
* Sauce can be frozen once it cools.
* If you can find artichoke tortellini, substitute it for the cheese tortellini.
Source: Adapted from Julee Rosso and Sheila Lukins’ The Silver Palate Cookbook (1982)