2 cans artichoke hearts, drained and chopped in thirds
1/2 cup sun dried tomatoes in oil, chopped in fine strips
1/2 large red pepper, diced
1/3 large, sweet white onion, diced
2 medium zucchini, washed, sliced in thin rounds – DO NOT PEEL
1/2-1/3 cup Parmesan cheese, grated
3/4 cup dry white wine (Chardonnay is good)
7-8 small cloves garlic, crushed- USE ALL
extra virgin olive oil for sautéing
cracked black pepper to taste
salt for water
This light-tasting yet robust mingling of flavors has recently become a household favorite. Just don’t take the translation of “Orechiette” literally (“little ears”). It’s a pasta cut that’s easy to grab or scoop- and it’s al dente to the touch.
The secret of the dish: the reduced Chardonnay, even better if you’ve got your palette ona bottle of home made. Naturally, you’ll want to sip a beautiful glass of your favorite white for a complete trip down Tasty Lane.
If you’d like it heartier, you can add your favorite sausage or chicken breast.
1Wash, cut, and set aside all vegetables/ingredients. Cook pasta according to time on box.
2Prepare large frying pan, coat bottom with extra virgin olive oil. Turn on medium-high. Let heat 2 minutes. Crush garlic into oil-coated pan. Stir with sturdy spatula. Let sit 1 minute. Stand back a few feet (smoke will rise), and pour in white wine. Stir constantly for 3-5 minutes until alcohol/most of the moisture is reduced.
3Turn on high. Sautee onions and peppers for five minutes, stirring occasionally. Add zucchini. Let sit for several minutes until it, and all veggies, are no longer crunchy. Add artichokes and sun dried tomatoes. Stir in. Now would be a good time to add desired amount of black pepper. Do not add salt. Add arugula and basil together, stir in and let wilt. If vegetables are done before pasta, turn heat to low. Drain pasta, mix in, turn heat on medium, toss together, and add parmesan for a zesty finish. Serve, and sprinkle atop some hot red pepper flakes to kick it up a bit.
Member recipes are not tested by the CHOW food team.