It’s no surprise that I’m a pasta freak, especially since I’ve been trying my hand at vegetarian and pescatarian recipes. Pasta seems to come out strong in the end no matter what and this recipe is no exception. If you’re total vegan, simply use vegan pasta and 86 the parmesan. It’s fantastico either way. Here it is, a delicious and easy pasta for any night of the week.
Yields 4 servings:
½ lb linguine
2 tbs olive oil, divided
1.5 tbs capers, smashed
1 tbs packed crushed garlic
1-13.75 oz can artichoke hearts, drained
1 lb cherry tomatoes, halved
Kosher salt to taste
1 tbs fresh basil, chopped
Fresh grated parmesan
Cook linguine in boiling water until tender. Drain and rinse with lukewarm water. Set aside. Heat 1 tbs oil in a 12″ sauté pan over medium high heat. Add capers, garlic, artichokes and tomatoes. Sauté for 8-10 minutes until everything begins to caramelize a bit. Season with salt to taste. Add additional tablespoon of oil and pasta. Toss the ingredients together until well combine. Cook for 5-10 minutes. Mix in fresh basil. Plate up and top with freshly grated parmesan.
Girl-Chef Tastes 