Orecchiette with Slow Roasted Tomatoes & Artichokes
- 2 cups grape tomatoes
- 4 cloves garlic, unpeeled
- Drizzle of olive oil
- Salt and pepper
- 1 pound orecchiette pasta (I used whole wheat)
- 1 tablespoon olive oil
- 3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
- 2 cups artichoke hearts
- 1/4 cup freshly chopped basil
- Salt and pepper, to taste
- Parmesan cheese, to garnish the pasta dish
- This recipe is vegetarian
- Produce
- Artichoke hearts (2 cups)
- Basil (1/4 cup)
- Garlic (7 cloves)
- Grape tomatoes (2 cups)
- Cooking & Baking
- Olive oil (1 Drizzle)
- Olive oil (1 tablespoon)
- Salt and pepper (2)
- Pasta & Grains
- Orecchiette pasta (1 pound)
- Dairy
- Parmesan cheese (1)
Social Stats
54.3Rating
1-100
1-100
3Tweets
47Facebook
Shares
Shares
33StumbleUpon
Views
Views
1,046PinterestPins
Recipe Stats
Published May 20, 2011 (1 year ago).
11 people saved this recipe.
