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La Platicona Habla: Tastes, Passions and Pursuits

For food lovers, hungry people, and cooking officionados or novices. This blog is for people who are real cooks, wannabe cooks, or no cooks at all. Almost all of these recipes are vegetarian, some use seafood. Recipes are creations of my own, adaptations from cookbooks, or from other internet sources with links.

Artichokes and Penne with Creamy Parmesan

March 18, 2006

Using the 1-2-3 of artichoke prep from post .February 28, 2006, you can make this beautiful pasta. If you are a gluten free eater, I suggest gluten free penne rigate from Bionature foods sold at Wild Oats, Co Ops, and Whole Foods.

You will need: prepared chokes (see post 2/28/06); 3 cloves minced garlic; 1/2 c white wine; 1 c halved grape tomatoes; fresh grated parmesan; 1/4 c olive oil; thyme, salt, pepper, chile piquin and fresh chopped Italian parsley to taste.

Step One: Cook pasta according to directions, drain, and set aside.

Step Two: In a saute pan, combine olive oil, garlic, tomatoes, and chokes. Cook over medium heat until tomatoes start to wrinkle. Add wine to cool down, and cook for another 4 minutes. Remove from heat.

Step Three: Add pasta to veggie mix and grate about 2/3 c parmesan (Reggiano is good) over dish and mix with spoon. Serve hot with spices and parsley tossed in.
posted by Anonymous, Saturday, March 18, 2006

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