Sorry for my absence as of late. I feel like over the last couple of weeks, I've been emotionally eating rather than spending the therapeutic time I need cooking in the kitchen. In the past, I've alluded to the fact that The Man and I have our own business. As you can imagine, some times are bumpier than others. I'm currently struggling with balancing all the things that need to get done with how few hours there are in the day. It's nothing harder than what the rest of you are dealing with in your daily lives, I'm sure...but I just wanted to explain my relative silence over here.
I've been sticking to quick and easy in the kitchen this week. First up? Pasta. It used to be that if you went to one of the chain Italian restaurants in town, they offered one vegetarian dish: Capellini Pomodoro. The other chain Italian restaurant in town also offered one vegetarian dish: Angel Hair with Artichoke Hearts. Some years ago, I started making a dish at home that was kind of a combination of both dishes. Not everyone in my family digs the addition of the capers, but they're easy enough to avoid I think. I love how light and flavorful it is...and I also find that it's yummy the next day as a chilled pasta salad.
Capellini Pomodoro with Artichoke Hearts
1 lb Capellini or Angel Hair Pasta
3 tbsp olive oil
5-7 cloves of fresh garlic, sliced
1 large tomato, diced (about 2 cups)
1 handful fresh basil leaves, chopped (1/2-3/4 cup)
1 3.5 oz jar of capers, drained
1 can of artichoke hearts, drained and quartered
salt and pepper to taste
grated parmesan for garnish
Set a large pot of water to boil for the Capellini. While you wait for the water to boil, go ahead and start the sauce.
In a medium saucepan heat the olive oil on medium heat. Add the garlic slices. Cook for a couple of minutes, until the garlic is tender and aromatic. Add the tomatoes, capers and artichoke hearts. Salt and Pepper to taste. Cook for 3-5 minutes to warm the sauce. Remove from heat and cover to keep warm. Cook the capellini according the instructions on the package. Capellini is such a fine pasta that it will take no longer than 3 minutes or so. Drain and put the pasta back in the pot. Add the basil to the sauce and stir to wilt, then add the sauce to the capellini and toss to coat the pasta. Serve garnished with parmesan.