Spaghetti with Artichoke Hearts and Tomatoes
(from jessy_k1065’s recipe box)
http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Pasta
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 cloves Garlic, Minced
- 1/2 whole Medium Onion, Finely Diced
- 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
- 1 can Diced Tomatoes With Juice (14.5 Oz.)
- 1 cup Heavy Cream
- 1/2 cups Chicken Broth (More As Needed)
- 1/2 teaspoons Nutmeg
- Salt And Pepper, to taste
- 1 pound Thin Spaghetti
- 1 cup Parmesan Cheese, Freshly Grated
- 2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Directions
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Cook spaghetti till al dente. Drain and set aside.
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Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
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Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
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Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.