Garlic Artichoke Pasta

July 29 at 8:46 pm Leave a comment

The cookbook describes it better than I can: Herb-infused tomatoes tango with garlic, artichokes, and cream–a dance that results in a sauce with Mediterranean flair.

I spent all day today on this pasta… Or rather, my slow cooker did. 🙂  This recipe came out of my 5-Ingredient Slow Cooker Recipes book.

3 14.5-oz cans diced tomatoes with basil, oregano, and garlic
2 14-oz cans artichoke hearts, drained and quartered
1 Tbsp bottled minced garlic (6 cloves)
1/2 c whipping cream
12 oz uncooked linguine, fettuccine, or other favorite pasta
(optional ingredients)
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives
Crumbled feta cheese or finely shredded Parmesan cheese

Coat a 3.5- or 4-quart slow cooker with cooking spray.  Drain 2 of the cans of diced tomatoes (do not drain remaining can).  In the prepared cooker, combine drained and undrained tomatoes, artichoke hearts, and garlic.  Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir in whipping cream; let stand about 5 minutes to heat through.  Cook pasta according to package directions; drain.  Serve sauce over hot cooked pasta.  If desired, top with olives and/or cheese.

As usual with slow-cooker recipes, I mixed this up this morning and let it cook all day while I was at work (9 hours).  No optional toppings for us this time, and it came out great.

Bottom line: Good, unique pasta sauce.  If you’re not a huge fan of artichokes, though, I’d recommend using only one can.


Entry filed under: Recipes, Uncategorized. Tags: , , , .

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