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Ingredients
- 400 to 500g package of Penne or Fusilli pasta (you can use more or less pasta depending on how much artichoke you want in each dish)
- 1 450g. package of frozen artichoke hearts, thawed
- 2-3 cloves of garlic, crushed
- 5 TBSP of olive oil
- splash of white wine
- 1/4 cup water
Method
- Fill a large pot with water and bring to boil
- add salt to boiling water and add pasta of choice, cook until al dente
- While pasta is cooking pour olive oil, splash of wine and garlic in a non stick pan.
- Simmer at medium heat for about 1 to 2 minutes, then add the artichokes
- add 1/4 cup of water, and sautee until pasta is ready
- Drain pasta and mix it in the pan with the rest of the ingredients, mix.
- Serve in deep dish pasta bowls.
- Do not add cheese
