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rotini pasta cherry tomatoes extra-virgin olive oil unsalted butter hearts thyme shallot vermentino dry white wine salt ground black pepper
Viewed: 23 - Published at: 7 years agoIngredients
- 12 ounces rotini pasta
- 34 cup cherry tomatoes (quartered)
- 14 cup extra virgin olive oil (divided in half)
- 2 tablespoons unsalted butter
- 5 whole artichoke hearts (cut into thin slices)
- 1 tablespoon thyme
- 1 medium shallot (sliced)
- 1 cup vermentino dry white wine (or another white dry wine)
- 12 teaspoon sea salt
- 14 teaspoon fresh ground black pepper
Method
- Cook pasta for 10 minutes.
- While pasta is cooking, heat half of the olive oil over medium-high heat.
- When pan starts to smoke, saute the shallot for 1 min.
- Add the artichoke slices and brown until golden.
- Add the thyme and wine and cover the pan, letting the liquid almost evaporate.
- Just before adding the pasta, quickly saute the cherry tomatoes for 1 min.
- just so they release their juices.
- Add the hot pasta to the pan along with the rest of the olive oil, salt and pepper.
- Saute for 2 minutes and serve immediately.
