Saturday, August 8, 2009

Pasta Teresa by Geoff Berkin Los Angeles CA
from the Garlic Lovers Cookbook Volume 2 $16.95

1 whole head garlic, peeled
3 tablespoons EACH chopped FRESH basil and oregano
4 medium tomatoes
3/4 cup olive oil
2 thick slices bacon
2 (9 ounce) packages frozen artichoke hearts, thawed and drained
3/4 pound spaghettini
4 ounces grated PArmesa Cheese
Salt and pepper to taste

In a blender or food processor, puree garlic, basil and oregano. Slice each tomato into 8 to 10 thind wedges, then slice wedges in half. Heat oil in a large skillet, add garlic puree and onion slices, and saute over medium heat about 2 to 3 minutes. Remove onion and discard. Add tomatoes and artichoke hearts to skillet and gently mix. Lower heat and stir occasionally while pasta cooks. Cook pasta according to package directions until AL DENTE. Drain. With a slotted spoon, remove tomatoes and artichoke hearts from the skillet to the bowl. Add drained pasta to skillet and toss to coat with oil. Add Parmesan cheese and toss, then salt and pepper. Divide pasta onto four plates, then top with equal portions of tomatoes and artichoke hearts
Makes 4 servings

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