I whipped up this tasty dish the other night mostly using things I already had on hand. The only thing I had to get at the store was the goat cheese.
1/2 pound pasta, preferably rotini or another small, shaped pasta (long strands won't hold the sauce as well)
1 T olive oil
2 cloves garlic, minced
1 14-oz can artichoke hearts, water squeezed out and cut or torn into pieces
1/2 tsp. dried basil (or 2 tsp. fresh basil)
1 1/2 oz. goat cheese
1/8 C. grated parmesan
salt and pepper to taste
Cook the pasta in salted water; scoop out about 1 cup of the cooking water and set aside. Drain the pasta well when it's done. Meanwhile, put the olive oil and minced garlic in a cold skillet. Turn on the heat and cook until the garlic begins to sizzle. Add the artichoke hearts and cook, stirring occasionally, until the artichokes begin to turn brown at the edges. Add the basil and goat cheese. Pour half of the reserved cooking water over the cheese; this will help melt it and will create a sauce. If it's too thick, pour in more of the water. Keep going until the cheese is completely melted and sauce is as thick or thin as you like. Turn off the heat, add the parmesan, and stir to blend. Season with pepper. Pour the sauce over the pasta. Now taste it and decide whether it needs additional salt. Both cheeses are salty, and the pasta has already been salted, so it may be fine as is. Makes 2 generous servings. Enjoy!
1/2 pound pasta, preferably rotini or another small, shaped pasta (long strands won't hold the sauce as well)
1 T olive oil
2 cloves garlic, minced
1 14-oz can artichoke hearts, water squeezed out and cut or torn into pieces
1/2 tsp. dried basil (or 2 tsp. fresh basil)
1 1/2 oz. goat cheese
1/8 C. grated parmesan
salt and pepper to taste
Cook the pasta in salted water; scoop out about 1 cup of the cooking water and set aside. Drain the pasta well when it's done. Meanwhile, put the olive oil and minced garlic in a cold skillet. Turn on the heat and cook until the garlic begins to sizzle. Add the artichoke hearts and cook, stirring occasionally, until the artichokes begin to turn brown at the edges. Add the basil and goat cheese. Pour half of the reserved cooking water over the cheese; this will help melt it and will create a sauce. If it's too thick, pour in more of the water. Keep going until the cheese is completely melted and sauce is as thick or thin as you like. Turn off the heat, add the parmesan, and stir to blend. Season with pepper. Pour the sauce over the pasta. Now taste it and decide whether it needs additional salt. Both cheeses are salty, and the pasta has already been salted, so it may be fine as is. Makes 2 generous servings. Enjoy!
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