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Fettuccine With Artichokes, Sun-Dried Tomatoes & Capers

Italian pasta with a twist

2 cans artichoke hearts (not in oil)
3 Tbs. extra virgin olive oil
medium-size red onion, thinly sliced (about 1 cup)
Salt and pepper
2 garlic cloves, finely chopped
1 tsp. fresh lemon juice
1/4 cup dry white wine
lb. spinach fettuccine
4 sun-dried tomatoes packed in oil, drained and sliced
1 Tbs. drained capers, rinsed
2 tsp. chopped fresh thyme
cup garlic bread crumbs
Grated Parmesan or Romano cheese

Boil water in large pot. In a large saut pan, heat 2 Tbs. of the olive oil, add onion, 1/4 tsp. salt and a few pinches of pepper and saut over medium heat 2 - 3 minutes until onion is tender. Drain the artichokes and add to the onion with the garlic, lemon juice, 1/4 tsp. salt and a few pinches of pepper. Saut until artichokes are tender (7-8 minutes), then add white wine and simmer for 1-2 minutes until the pan is nearly dry.

When the water is boiling, add 1 tsp. salt and the fettuccine and cook until just tender. Before draining, add 1/4 cup of the pasta cooking water to the artichokes along with the sun-dried tomatoes, capers, remaining tsp. of oil and thyme. Drain the pasta and add to the artichoke mixture, tossing everything together. Season with salt and pepper, sprinkle with bread crumbs, and serve with grated cheese. Serves 2 to 4.