Pappardelle With Artichokes and Sun-Dried Tomatoes

"Thick pasta goes wonderfully with the intense sun-dried tomatoes, and artichokes."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat oil in a large pan.
  • Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
  • Add tomatoes, artichokes and cayenne.
  • De glaze pan with wine and reduce by 1/2.
  • Sprinkle flour over onion mixture and stir to blend well.
  • Pour in stock and bring to a boil and cook 5 minutes.
  • Toss pasta into pan mix all ingredients together. Add pasta water if needed.
  • Plate and top with pine nuts, cheese and parsley.

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Reviews

  1. This was fabulous. Due to the previous review saying it was too pasty I reduced the flour by half and allowed it to cook with the onion mixture to temper any raw flavor. It made a fabulous sauce. What a tasty meat free meal!
     
  2. I am rating this on flavor. The texture would be a much lower rating, but I think that could be tweaked by using less flour. All the flour made the sauce very pasty and much like very overcooked pasta (DH is a stickler for very al dente pasta, so that wasn't the problem here). The flavors are great though, I love sun dried tomatoes, artichokes and pine nuts, they are delicious together.
     
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