Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Recipe from All You

Ingredients

  • 2 8-oz. boxes frozen artichoke hearts, thawed, patted dry
  • 1/4 teaspoon crushed red pepper
  • 4 cloves garlic, thinly sliced
  • 6 tablespoons olive oil
  • Salt and pepper
  • 1 pound rotini pasta
  • 1 7.5-oz. jar sun-dried tomatoes in oil, drained, thinly sliced, oil reserved
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 1/3 cup pitted green olives, sliced
  • 1/4 cup capers, drained and rinsed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Zest and 1 Tbsp. juice from 1 lemon
  • 1/2 cup chopped, loosely packed flat-leaf parsley

Preparation

Cook Time:
Prep Time:

  1. 1. Preheat oven to 350°F. Toss artichokes with crushed red pepper, garlic and 2 Tbsp. olive oil; season with salt and pepper. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.
  2. 2. Bring a pot of salted water to a boil. Cook pasta until just tender, about 8 minutes. Rinse under cold water; drain. Transfer to a serving bowl. Toss with tomatoes, onion, olives and artichokes.
  3. 3. In a bowl, roughly mash capers with a fork. Stir in vinegar, mustard and lemon zest and juice. Measure 2 Tbsp. oil from sun-dried tomatoes; add to remaining olive oil. Slowly pour oil into vinegar mixture, whisking. Pour over pasta mixture; toss. Stir in parsley. Season with salt and pepper. Serve at room temperature or chilled.

May 2013

Nutritional Information

  • Calories: 387
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 10g
  • Carbohydrate: 54g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Sodium: 419mg