Italian Recipes - Artichoke and Olive Sauce

Ingredients

• 10 ounces dried rotini or small shell macaroni

• 1 tablespoon olive oil

• 1 1/2 cups sliced onion

• 2 cloves garlic, thinly sliced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 14-ounce can artichoke hearts, drained and quartered

• 1/2 cup pitted kalamata olives, halved

• 1/2 cup whipping cream

• 1/2 cup grated Asiago or pecorino Romano cheese

• 1 6-ounce package prewashed baby spinach

• 1/4 cup snipped fresh basil or parsley

• Grated Asiago or pecorino Romano cheese

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Method:

1. Cook pasta according to package directions. Drain well. Return to hot pan; cover and keep warm.

2. Meanwhile, for sauce, in a very large skillet heat olive oil over medium-low heat Add onion, garlic, salt, and pepper; cook about 10 minutes or until very tender, stirring occasionally.

3. Add artichoke hearts and olives. Cook for 3 minutes, stirring occasionally. Add whipping cream. Bring just to boiling; reduce heat.

4. Simmer, uncovered, about 3 minutes or until slightly thickened. Stir in the 1/2 cup grated cheese. Add spinach and basil or parsley; toss just until spinach is wilted.

5. Serve sauce over pasta. Top with additional grated cheese.