It's official: Ree Drummond (a/k/a "The Pioneer Woman"), is my new "go to gal" when I want something tasty to cook. Her websites are chock full of yummy goodness, she has a quirky sense of humor, and regularly does Ethel Merman impersonations. What's not to love? She recently published a cookbook (available on Amazon.com, if you're interested) called "The Pioneer Woman Cooks" - and, I gotta tell ya - it's number one on my list of wants. I've never actually DROOLED over a cookbook before, but hers sure got me salivating!
Anyway, I've been drooling over her recipe for Artichoke Hearts and Tomato Spaghetti since she posted it. I'm going to make it tonight. It looks fairly easy, I have everything the recipe calls for (well, with some substitutions), and it's pasta. Add a glass (or two or a dozen) of white wine, and this approaches taste bud heaven for me. I'll check in later and tell you how it tastes.
Spaghetti with Artichoke Hearts and Tomatoes
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.