This one’s for you, Jenn! This request was for a pasta with sun-dried tomatoes, artichokes, and a creamy sauce base. I searched a few of my favorite recipe sites and found one that seemed to fit the bill on Recipezaar.com: Creamy Sun-Dried Tomato, Roasted Red Pepper and Artichoke Pasta.
Here are the ingredients:
1 pound farfalle (bow tie pasta)
1 tablespoon olive oil
4 garlic cloves, pressed
1/2 cup diced onion
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 jar (7 ounces) roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 scallions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup shredded asiago cheese
1 cup whipping cream (I used half-and-half to lighten things up a bit)
1 teaspoon red pepper flakes (I used 1/2 teaspoon)
1 cup reserved pasta water (I didn’t use this at all)
The food prep was the most time-consuming part of the recipe. It took me about 20 minutes to press, dice, chop, and slice the ingredients. I used this time to cook the farfalle as well (according to package directions), reserving 1 cup of the pasta water.
When all the ingredients were prepped, I heated the olive oil in a large skillet over medium heat and added the garlic and onion, cooking until translucent (about 4 minutes). Next, I added the sun-dried tomatoes and roasted red peppers, cooking for 3 minutes more. I stirred in the red pepper flakes and added the artichoke hearts, cooking for another 3 minutes.
Next, I added the half-and-half and Asiago cheese, allowing the mixture to simmer until it started to thicken (about 2 minutes). I stirred in the basil and green onion, seasoned with salt and pepper, and tossed the sauce with the farfalle.
This flavor combination was really incredible. It’s like all of my favorite ingredients in one dish! I rarely cook with sun-dried tomatoes, so I enjoyed that part of the dish especially. I will definitely make this again, probably for a special occasion or as part of an Italian meal for company.
TIPS: I’m glad I only used 1/2 teaspoon of the red pepper flakes instead of a full teaspoon. I love the “zip” red pepper flakes add to a dish, but I think our noses might have been running with a full teaspoon.
While this dish was truly delicious, it wasn’t very “saucy.” The sauce and vegetables just clung to the farfalle; there wasn’t any sauce pooled in the bottom of my serving bowls. The recipe poster recommends that you use the cup of reserved pasta water to thin the sauce, but I think this might also dilute its flavor a bit. If I wanted to really create a restaurant experience at home, I would add at least another 1/2 cup of half-and-half to the dish during cooking to create a bit more sauce, maybe even another full cup.