Bow Tie Pasta And Artichoke Sauce
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
45
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsp
Extra-Virgin Olive Oil1 clove
Garlic (crushed)9 small
Artichoke Heart (sliced in 1/2)3 small
Mushroom (sliced)1 clove
Garlic Crushed1 cup
Water1 tsp
Salt (fine)1 tsp
Sugar2 medium
Tomatoes (seeded and diced)340 g
Pasta (bow tie)1 tsp
Dried Rosemary1 tsp
Cayenne Pepper1 tsp
Mint (dried)1 tsp
Crushed Red Pepper1 tsp
Seasoning Salt1 tsp
Oregano (dried)1 tsp
Dried ThymeDirections:
1
In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts
2
Let marinate for 1 hour
3
Preheat grill to high
4
Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes
5
Remove and set aside
6
When cool enough to handle, slice 8 of the artichokes thinly
7
Sauce: In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes
8
Set aside
9
In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar
10
Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms
11
Simmer about 1 minute and remove from heat
12
In large pot, over medium heat, boil bow tie pasta until soft
13
Remove and put in pasta bowl
14
Pour pasta sauce over pasta
15
Slice last grilled artichoke and fan on top for decoration
16
Serve immediately
17
In an airtight container, mix all spices thoroughly