As we wait for spring to arrive, we’ve been looking forward to the fresh, simple recipes we get to enjoy throughout the growing season. Unfortunately, we have a while to wait! To tide us over, we splurged on some fresh herbs for a light pasta reminiscent of warmer times. And good news – you can buy locally-grown fresh herbs throughout the winter here in Indy, thanks to Good Life Farms and Harvestland Farm at the Indy Winter Farmer’s Market! (Fresh basil before July seems like cheating to me, but it’s somehow possible thanks to greenhouses and hydroponics!)
Inspired by some leftover sundried tomatoes, we whipped up this quick and easy capellini – which turned out being very tasty as well! Sundried tomatoes are one of my new favorite flavors to work with – and they’re keeping me satisfied until fresh ones are available. Try this out with a glass of white wine, and dream of the warmer days to come!Print
- 1 pound whole wheat capellini or spaghetti pasta
- 8-ounce jar sun-dried tomatoes in oil with herbs (with oil)
- 14-ounce can artichoke hearts
- 4 cloves garlic
- 1 large handful parsley
- 1 large handful basil
- 1/2 cup grated Parmesan cheese, plus more to garnish
- 1 teaspoon kosher salt
- Fresh ground pepper
- In a large pot, boil the pasta according to the package instructions, then drain.
- Meanwhile, drain the artichoke hearts and sun-dried tomatoes, reserving the oil from the tomato jar. If desired, cut the tomatoes and artichokes into smaller pieces. Mince 4 cloves garlic. Roughly chop the parsley, and cut the basil into thin strips (chiffonade).
- In a large skillet, heat 4 tablespoons oil from the tomato jar over medium heat. Add the artichokes and saute 5 minutes. Add sun-dried tomatoes and saute for 1 minute. Add the garlic and saute for about 30 seconds, until just fragrant, then turn off the heat.
- In a large bowl, combine the tomatoes and artichokes with the drained pasta, basil, parsley, 1/2 cup Parmesan cheese, 1 teaspoon kosher salt, and fresh ground pepper. Taste and adjust seasonings as desired. Serve garnished with grated Parmesan cheese.