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Grandpa's Fettucine with Roasted Garlic, Tomatoes and Artichokes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Second Avenue Deli Cookbook
1 large head | garlic |
3 tablespoons | olive oil |
Freshly ground pepper | |
1 /2 pounds | spinach fettuccine |
1 large | onion, thinly sliced |
10 | plum tomatoes, seeded and chopped into 3/4 inch pieces |
2 6-ounce jars | artichoke hearts, marinated in olive oil, drained and chopped into 3/4inch pieces |
1 tablespoon | chopped fresh thyme |
3/4 cup | vegetable stock, (see recipe) |
Salt | |
Grated Parmesan | |
Romano cheese, alternative |
1. Preheat oven to 350 degrees. Chop tip off garlic head to expose cloves, and pull off loose peel. Drizzle with 1 tablespoon of the olive oil, sprinkle with fresh pepper, and bake in tin foil for 45 minutes.
2. While garlic is baking, bring a large stockpot
of water to a rapid boil. Cook fettuccine for 8 to 12 minutes or until tender. Rinse, drain, and set aside.
3. Heat remaining 2 tablespoons olive oil in a large skillet, and saute onion until wilted. Add tomatoes, artichokes, and thyme to the skillet, and continue to saute for 5 minutes. Stir in vegetable stock, and bring to a boil. Squeeze garlic head to release cloves, and stir into other ingredients. Add pasta, and cook on high heat for 2 minutes. Add salt and pepper to taste. Top each portion with grated cheese.
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