Mediterrean Pasta with Artichokes, Olives, and Tomatoes

I made this last night and it was quite delicious. I like to use whole wheat past since it's healthier and more filling. Sometimes the whole wheat can be a bit strong, but with this meal it goes together quite nicely.

ingredients:
-whole wheat rigatoni pasta
-cherry or grape tomatoes cut in half
-kalamata olives cut in half
-artichoke hearts
-2 cloves of garlic
-onions
-fresh basil
- 2 tablespoons olive oil
-1/2 cup of dry white wine

directions: Put on a pot of water to boil (add pasta once it does), and while your waiting chop up your onions and garlic. Then in a skillet heat up the olive oil and saute your onions and garlic until they start to brown (about 3-4 minutes). Then add your wine and continue to simmer to allow the alcohol to burn off (about 2 minutes). Add your artichoke hearts, I like to break them up some so that they're easier to eat and saute for about 4 minutes, or until the artichokes start to brown a little. Then add half your tomatoes and all of your olives. Let them all simmer together for about 3 minutes, or until the tomatoes start to break some. By this time your pasta should be done, prior to draining, get a cupful of the pasta water and set it aside. Then add the pasta to the skillet along with the remainder of your tomatoes, basil and shredded parmesan cheese and some more olive oil. Then add some of the reserved pasta water, not too much, but just enough to wet the pasta. Serve with additional cheese.

bom apetite!

Pesto Pasta

Fresh, homemade pesto sauce is so much better than the already-made store bought kind. The only thing is that you need to eat it right away or the sauce tends to turn brown. If you have left over sauce and want to save it, you can always put a thin layer of olive oil on the top of the sauce (in a sealed airtight container) to prolong the browning. I found a recipe that claims adding parsley to it will keep the color and not change the flavor. I have yet to try it with the parsley, but when I do I'll let you know. Here it is:

ingredients:
1 3/4 cup fresh basil leaves (packed tightly)
1/2 cup parsley (packed tightly)
2 tablespoons pine nuts (or any other nut that fancies you, walnuts are another good choice)
1 garlic clove
1/3 cup freshly grated parmesan cheese
Salt
1/2 cup olive oil

Combine all of the ingredients except the olive oil and grind in a food processor. After ingredients are finely chopped, with the processor still running, slowly add the olive oil, and process until smooth.

This will make about 3/4 cup of pesto.

bom apetite!