With apologies to my favorite Italian TV chefs and friends, I am not a big fan of tomato sauce or gravy. Yes, I use it on my stuffed shells or lasagna, but other than that you won't find it on my menu. But when I made Grilled Chicken Involtini this week pasta with some type of tomato sauce seemed like the right side dish. While it does have tomatoes, the pasta is not smothered in sauce. You can use what ever shape of pasta you choose. I used a corkscrew which did a nice job of holding on to the sauce. Just cook your pasta in salted water and be sure to reserve some of the cooking water for the sauce.
To start heat up some extra virgin olive oil in a large skillet. Then add a pint of fresh grape tomatoes. I prefer these because they have so much more flavor than anything else I can find in the grocery store. Cover the skillet and cook the tomatoes on medium heat until they burst open. Next just add crushed garlic and artichokes. When the pasta is finished cooking add it along with some pasta water to the skillet along with Parmesan cheese and chopped fresh basil. You should try this soon!
Ingredients
8 oz corkscrew pasta, cooked
1 cup pasta water, reserved
2 TB extra virgin olive oil
1 pint fresh grape tomatoes
6 oz canned artichoke hearts, quartered
1 large clove garlic, crushed
1/2 cup Parmesan, grated
1/4 cup fresh basil, chopped
Directions
Cook pasta according to package directions, reserving 1 cup of cooking water. Heat extra virgin olive oil in large skillet over medium high heat. Add tomatoes, cover and cook until tomatoes burst open. Add artichokes and garlic. Cook for 3 minutes. Drain pasta and add to skillet. Add Parmesan and enough pasta water to bring sauce together. Finish with fresh basil. Top servings with more Parmesan.
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