Sun 24 Feb 2008
I usually always have olives, capers and white wine in the fridge so this is one of those dishes I can make in a pinch when I have very little else in the fridge. Even though it’s easy, the smell of garlic and white wine always makes people think they’re getting something gourmet.
Ingredients
- 2 C short pasta, cooked
- 3 T EVOO
- 5-6 cloves garlic, minced or crushed
- 4 tomatoes, coarsely chopped
- 1/2 C white wine
- 1/4 C chopped olives (preferably kalamata, but green olives work, too)
- 3 T capers
- 1 can artichoke hearts, quartered
- cayenne pepper to taste
- optional: Parmesan or other hard Italian cheese
Directions
Heat olive oil in a skillet over high heat. Add garlic and saute until the garlic starts to sweat and get a little translucent. Be careful not to overcook. Add the tomatoes to the pan and stir. Cook down until the tomatoes are completely mushy. Add the white wine and allow the tomato mixture to cook down uncovered over medium heat.
In the meantime, cook the pasta. Right after the pasta is finished, add the olives, capers, artichoke hearts, and cayenne pepper to the tomato mixture. Allow the rest of the ingredients to heat up then add the drained pasta and mix well.
If you like cheese, go ahead and add Parmesan or an other hard Italian cheese and mix.