|Pappardelle Pasta with Artichokes, Tomatoes and Olives|
Now back to last night, I had four fresh artichokes and a few tomatoes left over from last week’s farmers market. I decided to trim up the artichokes so that the stem and heart were exposed and then tossed them in boiling water. Once they were tender all the other ingredients came together quickly. Tomatoes were diced, Kalamata olives halved and then fresh lemon juice and zest were added. When ready to serve everything was combined with pappardelle pasta and a little pasta water. To complete this meal I sprinkled Parmesan cheese on top and garnished with fresh basil.
4 medium artichokes
2 cloves garlic, minced
2 large heirloom tomatoes
1 1/2 lemons, divided
¼ cup olives
½ to 1 cup pasta water
8 ounces Pappardelle pasta
Fresh basil for garnish
½ cup Parmesan cheese, divided.
Begin by preparing the artichokes. I used this Serious Eats site as a resource and let me tell you it was very helpful. I followed the tender hearts and stems instruction as that is what I was going to use for the pasta.
After trimming; toss the artichokes in a pot of boiling water with a lemon half and simmer until tender. About 15 to 20 minutes. Remove from water, set aside.
In a large pot of boiling salted water cook pasta, follow cooking directions on bag. (Depending on the type of pasta you are using). Mine took about 7 to 9 minutes. Before draining remove about a coffee cup of water, set aside.
Drain pasta, set aside.
In a large pot or skillet add olive oil and then garlic, sauté about a minute, stirring constantly. Next add artichokes, tomatoes, olives, lemon juice and zest and pasta. Combine everything with tongs, add pasta water and then add half of the Parmesan cheese, combine again. Season with salt and pepper, taste, season again if necessary. Add the last of the Parmesan and the basil. Enjoy!