Pasta Sauce Recipes:
Spaghetti with Marinated Artichoke Hearts
This is one of my very favorite pasta sauce recipes! If I invite you to supper, chances are that this is what I'll serve.
This dish is quick and easy to make, it tastes great, and it is just unusual enough to seem like a special meal.
Since it uses just a few ingredients, it's a good choice when you are in a rush. I even make this when we go camping!
Be sure to buy marinated artichoke hearts. (They usually come in a glass jar, not a can.) If you are able to find marinated artichoke hearts in a large jar, buy it! It will be more economical than the small jar.
This makes enough for my family (two adults, one child who is a big eater, one child who is not). Like most pasta sauce recipes, this recipe is easily multiplied.
Check that you have these staples at home
- in the cupboard
- jar of marinated artichoke hearts
- olive oil
- dried basil
- in the fridge or freezer
- sour cream
- cottage cheese
- Parmesan cheese
Get out your equipment
- a pasta pot (or large saucepan)
- a deep skillet
- a cutting board and sharp knife
- measuring cups and spoons
- a wooden spoon or other mixing spoon
- a strainer
- a large bowl
- Nice to have but not necessary
- kitchen shears for cutting the artichokes
- a rotary cheese grater
1 lb/500 g spaghetti
1 jar (12 oz/350 mL) marinated artichoke hearts
2 Tbsp/30 mL olive oil
1 Tbsp/15 mL butter
2 cups/500 mL sliced onions
2 tsp/10 mL dried basil
1 cup/250 mL sour cream
1 cup/250 mL cottage cheese
Cook the pasta according to package directions.
Meanwhile, pour the liquid from the artichoke hearts into a deep skillet.
Cut the artichoke hearts into bite-sized pieces and set them aside.
Add the olive oil and butter to the skillet.
Heat over medium heat.
Add the onions to the skillet.
Sauté until soft (about 8-10 minutes).
Add the artichoke heart pieces and basil to the skillet.
Sauté for another 5 minutes.
Remove from heat.
Add the sour cream, cottage cheese, salt and pepper to the skillet.
Drain the cooked pasta.
Put it in the large bowl.
Add the sauce.
Toss to mix.
Top each serving with grated Parmesan cheese.
- Use any type of pasta in place of the spaghetti.
- Use about 2 Tbsp/10 mL fresh basil instead of dried basil.
- Substitute plain yogurt for some or all of the sour cream.
Ideas for making this recipe your own
- This is one of those pasta sauce recipes that I think is just perfect as it is. If you can think of a way to improve it, please let me know!
- I prefer using a block of Parmesan cheese. I grate it with a rotary cheese grater. (You could also use a regular grater.) You could also use pre-grated Parmesan from the deli - but please don't use the artificial "grated cheese product" found on the grocery store shelf! This recipe is too good not to use the good stuff!
- I used to think that a good pasta strainer was a "nice to have but not necessary" item. But after spilling too much pasta into the sink, and after nearly burning myself too many times, i decided that a strainer is a necessity!
- If you don't have a deep skillet, use a regular skillet for sautéing. Transfer the skillet contents to the big bowl before adding the sour cream etc. Then add the pasta, and mix.
- If you are lucky enough to find a large jar of marinated artichokes, measure out 1 cup/250 mL artichokes and 1/2 cup/125 mL liquid for this recipe.
Serve this dish with