Ingredients with Measurements:
- 1 pound of ginestrata pasta
- 2 cups of canned artichoke hearts, drained and chopped
- 2 cups of cherry tomatoes, halved
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the ginestrata pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the chopped artichoke hearts and halved cherry tomatoes to the skillet. Cook for 5-7 minutes until the tomatoes have softened and released their juices.
4. Drain the cooked pasta and add it to the skillet with the artichoke and tomato mixture. Toss everything together until the pasta is coated in the sauce.
5. Add the grated Parmesan cheese to the skillet and toss again until the cheese has melted and everything is well combined.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 56g
Protein: 16g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Ginestrata pasta can be substituted with any other type of pasta.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts.
- Cherry tomatoes can be substituted with any other type of tomato.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use sun-dried tomatoes instead of cherry tomatoes for a more intense tomato flavor.
- Add spinach or kale for some extra greens.
Tips and Tricks:
- Reserve some of the pasta cooking water to add to the skillet if the sauce is too thick.
- Don't overcook the cherry tomatoes, as they will turn to mush.
- Use a good quality Parmesan cheese for the best flavor.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the ginestrata with artichoke and tomato in a large pasta bowl or on individual plates.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a simple green salad or garlic bread.
Troubleshooting Advice:
If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food Safety Advice:
Make sure to cook the pasta and vegetables to the appropriate temperature to ensure they are safe to eat.
Food History:
Ginestrata is a type of pasta that is similar to linguine. It is commonly used in Italian cuisine and is often served with seafood.
Flavor Profiles:
This dish is savory and slightly spicy, with a tangy tomato flavor and a hint of garlic.
Serving Suggestions:
Serve the ginestrata with artichoke and tomato as a main course for lunch or dinner.
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Region: Italian