This post is sponsored by Melissa’s Produce. Their steamed veggies are one of my staple grocery items. We used Melissa’s Steamed Artichoke Hearts to make this delicious pasta. Enjoy!
I’ve always been a bit intimidated by artichokes. I’ve had them in restaurant dishes several times, so I know I like them. But that green, spiky looking vegetable in the grocery section is another matter entirely. I’ve never cooked with them, and didn’t really know how to. So I was excited to get my hands on some of Melissa’s Steamed Artichoke Hearts. They took all of the intimidation (and the hard work) right out of the equation. The artichokes are ready to just throw into a recipe… so fast and simple! The artichokes come vacuumed sealed to preserve their just picked flavor. You can pick them up in the refrigerated section of your grocery store and have them on hand for when ever you need them. I love how convenient this is and how I don’t have to worry about them going bad before I get the chance to use them! Another great thing about Melissa’s artichokes is that they are Non-GMO and contain no allergens.
This recipe is super-simple and very healthy. I like to roast tomatoes for a few minutes before adding them into a sauce because I think it makes them a tad sweeter. Adding a healthy splash of a sweeter white wine (we used a Vintner’s White from San Sebastien Winery in St. Augustine in this recipe) certainly helps as well. The artichoke hearts and onions worked well with the roasted tomatoes and resulted in a nice, chunky sauce. We like our pasta sauces very rustic, so feel free to chop your veggies a little finer if you prefer it that way.
- 5 ripe tomatoes (the kind on a vine work great)
- 1/2 large onion, chopped
- 1/2 C basil, roughly chopped
- Juice from 1/2 lemon
- 4 cloves garlic, diced
- 1/2 C white wine
- Tagliatelle pasta, cooked according to directions
- 1 box Melissa's Steamed Artichoke Hearts
- 2 Tbsp olive oil
- Salt and Pepper to taste
- Preheat oven to 425F.
- Peel, quarter, and remove the cores from tomatoes. Drizzle with olive oil, salt, and pepper and roast for 20 minutes.
- Add the tomatoes (and any liquid) to a large pan over med-high heat. Add onions, garlic, artichoke hearts. Sautee for 10 minutes, breaking up the tomatoes with a wooden spoon.
- Add lemon juice and white wine. Sautee for 10 minutes more, stirring often. Check for seasoning and serve over tagliatelle.
- You can substitute vegetable stock or water for the white wine.
The sauce for this pasta is so light but so flavorful. The wine and lemon juice, as well as the copious amount of garlic, really make it stand out.
Thanks again to Melissa’s for sponsoring our post. Check out Melissa’s full selection of steamed veggies… I love them all!