[fusion_text]During this incredible time in our lives, we all have to take care of ourselves and listed to the rules being set out for all of use to stay safe and healthy. But, we all have to eat. And, we all have pantries. So, I created this video to just challenge you to explore and discover things you probably didn’t even realize you had stored away in the back of your pantry. Pasta is definitely one of those versatile dishes that you can change every time you make it depending on what ingredients you have in house. Here’s my version…I hope you’ll experiment.

Linguini with Artichokes, Capers and Tomatoes

Ingredients

12 oz Pasta, I had linguini but you can use whatever you have in the house
2 tbl Olive Oil
1 sm Onion, chopped
3 cloves Garlic, peeled and minced
1 28 oz can Plum Tomatoes
6 oz Jar Artichoke Hearts, drained and roughly chopped
1/4 cu Kalamata Olives, pitted and roughly chopped
1/4 cu Capers, drained
1/2 tsp Red Pepper Flakes
1/4 cu (or more for preference) Freshly Parmesan Cheese

Method

Bring water to a boil to make the pasta.

Pour plum tomatoes into a large bowl. Using a fork or your hands, break up the tomatoes into smaller pieces. Drain the liquid into a separate container and set both aside.

Heat olive oil in a large saucepan over medium heat. Add onions and sauté until onions are tender and translucent, about 4-5 minutes. Add garlic and continue to sauté for an additional 2 minutes. Add tomatoes and sauté for an additional 5 minutes until tomatoes break down. Add artichokes, olives, and the reserved liquid from the tomatoes. Reduce heat to a simmer and stir in capers and red pepper flakes.

Meanwhile, make pasta according to package directions. When pasta is ready, reserve 1 cup of the pasta water. Drain the pasta and add it to the sauce. Stir to combine. Add a bit of pasta water if sauce is too dry.

Serve pasta in individual bowls and garnish with parmesan cheese.[/fusion_text][youtube id=”NuS20pw_7L4″ width=”600″ height=”350″ autoplay=”no” api_params=”” class=””][/youtube]