Sunday, December 27, 2009

Mediterranean Inspired Sauce for Pasta

I made this up one evening, while trying to use up a few of the many jars of artichoke hearts I had accumulated. It actually turned out really well and with this dish I trained myself to like Kalamata or Greek Olives!

You will need:
Artichoke hearts, already marinated ( at home or store bought)
Kalamata Olives, pitted and diced
Boiler or pearl onions
Fresh Garlic, crushed
Fresh Basil, chopped
Fresh Oregano, chopped
Fresh Rosemary, plucked
Favorite Olive Oil

In the marinade, pour artichokes into skillet and heat. Add pimentos, onions, olives, s/p. Heat and let simmer. Simmer until half the liquid is left. Pour over freshly made pasta of any kind and add the olive oil, basil, garlic and oregano. I add these in last and off the heat because for this dish it is not necessary to add them before and they keep their flavor and the great benefits from the olive oil and garlic are only useful to your body when not heated to a high temperature. The heat from the sauce will be enough to help infuse the flavors but not enough to harm the benefits!

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