Here's a good, hearty pasta dish for you - Pasta Sauce Raphael from The Silver Palate cookbook. It's full of tomatoes, garlic, onions, spices, and a few artichokes and is accidentally vegetarian.
We don't specifically look for vegetarian recipes and I usually don't realize it is vegetarian until I'm writing up the recipe. I just cook what looks good to me!
This was easy to throw together, but you need to have your stuff chopped and spices ready to put in the pan when it calls for it. If not, you'll be scrambling while the oil is sizzling!
Yes, that happened to me. I put the onions in the oil and then discovered I hadn't taken the spices out of the cabinet yet. You would've been amazed an old lady like me could move that fast. All is well...it worked out and the end result was a tasty, filling Saturday lunch.
I adapted this Pasta Sauce Raphael from The Silver Palate and the only other change I'd make is to tone down the black pepper by about half. The original recipe I was going by calls for 1 tablespoon and from the comment below in the Comments section, an earlier recipe calls for 3 tablespoons.
What? You can taste and decide. I love black pepper and sometimes overdo it, but this is a titch (or a ton) too much!
Not sure who Raphael is, but he sure makes a tasty, hearty sauce!
Pasta Sauce Raphael from The Silver Palate
Nice tangy, but peppery, sauce with chunks of artichokes.
Ingredients
- 1, 6 oz. jar marinated artichoke hearts in oil
- ⅛ C. olive oil
- 1 small shallot, chopped finely
- 1 tablespoon minced garlic
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 teaspoon coarsely ground black pepper
- ½ tsp. salt
- Pinch of dried red pepper flakes
- 1, 14 oz. can crushed tomatoes
- ¼ C. freshly grated Parmesan cheese
- ⅛ C. chopped fresh Italian (flat-leaf) parsley
- 8-10 oz of your favorite pasta (I used linguini)
Instructions
- Drain the artichoke hearts into a bowl, retaining the marinade liquid.
- Heat the olive oil in a medium saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade liquid. Saute over medium-low heat until the onions and garlic are soft and translucent, about 8-10 minutes.
- Add the tomatoes and simmer for about 20 minutes. While the sauce is simmering, make your pasta (I used linguini).
- Add the artichoke hearts, Parmesan, and parsley and about ¼ cup of water. Stir and simmer another 5 minutes. If you want it thinner, add a little more water and simmer awhile longer. Serve immediately over pasta.
Notes
Tips and Stuff:
Have your ingredients out and ready to add to the heated oil.
I would double the artichokes next time (but not double the liquid)- weren't quite enough for us!
Nutrition Information:
Yield: 5 Serving Size: 1 servingAmount Per Serving: Calories: 861Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 817mgCarbohydrates: 152gFiber: 12gSugar: 7gProtein: 30g
Nutrition Values are Approximate
This is one of my favorite recipes from the Silver Palate cookbook. The original recipe is double the ingredients, and called for 3 TABLESPOONS of black peppercorns, crushed!!! I never could find a correction. Where did you get the directions for the amount of black pepper that you used?
Penny, it was republished in "The New Basics Cookbook" by the same ladies and was corrected to 1 tablespoon. (I can't imagine 3 tablespoons!!) I halved the recipe and put 1 tsp., which was still a lot! If you look at the Amazon preview of "The New Basics.." the list of revised ingredients are on page 134. Hope that helps!
Like you, I've always made it with the 3Tb of crushed peppercorn (got the cookbook when it came out so decades). It never felt like too much pepper to me and I'm not a huge black pepper fan. ???