Artichoke and Sundried Tomato Bowtie Pasta

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Happy Monday Night!

Tonight was pasta night at our house and I made one of my favorites.  To be quite honest, though, all pasta is my favorite.  If I could choose my last meal on earth, pasta it would be!  I decided to use Farfalle pasta (bowtie) for this particular dish. This is actually one of the easiest sauces I make because it just entails throwing together a few jars of ingredients from Trader Joe’s, plus a few things to add for seasoning. The items I used for the base of my sauce are one jar of artichoke hearts, one jar of artichoke antipasto and one jar of sun dried tomatoes.

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I added 4 ounces of diced pancetta (about one cup), one cup of grated pecarino romano cheese, 1/2 cup of Sauvignon Blanc, one tablespoon of minced garlic, three teaspoons of Sicilian Lemon Marmelade (I actually found this at Home Goods to the mixture.  There are so many great ingredients I find at Home Goods, you’d be surprised!).  I also added one teaspoon of kosher salt, a half teaspoon of black pepper and a couple pinches of red pepper flakes.  I let this cook in my skillet for about 30 minutes, enough time to thicken the sauce. You can always add a bit more grated pecorino romano cheese to thicken more.  I actually started with a half cup of the cheese and ended up adding another half cup about half way into the cooking process.

After draining the pasta, I put it in a bowl and stirred my sauce into the Farfalle.  I topped my pasta dish with pine nuts that I dry toasted in a small saute pan and shaved parmessan cheese.  Perfecto!

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As a side with my pasta, I served Kalamata Olive Bread.

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One of the nice things about this dish is that I can have the leftovers for lunch tomorrow.  It tastes good served cold as well as hot.  I also have more than enough for tomorrow night’s dinner, which is great news since Tuesday nights mean dog training class for Remington.  A night off of cooking for me.

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