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Title: Spanish-Style Pasta
Categories: Pasta Side dish
Yield: 4 Servings
1/2 | lb | Dried linguine |
6 | oz | Jar marinated artichokes, quartered |
2 | Cloves garli, minced | |
1 | tb | Anchovy paste |
2 1/4 | oz | Sliced black ripe olives, drained |
1/2 | c | Chopped parsley |
Parsley sprigs for garnish | ||
Grated parmesan cheese |
Half-fill a 5 to 6 quart pan with water. Bring to a boil over high heat. Add linguine. Cook, uncovered, until barely tender to bite, 8 to 9 minutes. Drain. Return pasta to pan.
Meanwhile, drain marinade from artichokes into a 1 to 2 quart pan over medium heat. Add garlic and stir often until pale gold, about 3 minutes. Add anchovy paste, ripe olives, and marinated artichokes. Stir mixture gently until hot, about 2 minutes.
Pour artichoke mixture over pasta. Add chopped parsley. Mix and serve onto warm plates. Garnish with parsley sprigs. Add parmesan to taste.
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