Good Lord it's been awhile... my apologies. After a trip to NYC and a shoulder surgery, I am back! And here is a delicious recipe from my friend Hayes NYC! It is super easy and tastes better than something you can get from a restaurant... honest.
What you'll need:
-1 bag of rigatoni pasta
-1 or 2 jars of Alfredo sauce (I used:Classico light creamy Alfredo)
-1 6.5 jar oil-packed sun-dried tomatoes
-1 can medium artichokes
-salt and pepper to taste
-optional: extra virgin olive oil
1 small bag of rigatoni and 1 jar of sauce serves about 4. But it's easy to double this recipe, just get a bigger bag of pasta and add a jar of sauce!
1) Cut your sun-dried tomatoes and artichokes into bite sized pieces. (Don't worry about straining the oil from the tomatoes). It's up to you how many tomatoes and artichokes you use but I prefer about a half of can of each.
2) Drizzle a tablespoon of the oil from the jar of tomatoes in the bottom of a skillet and add your tomatoes and artichokes. Turn on medium heat and stir every minute or two.
3) Begin to cook your pasta according to the package.
4) Once your artichoke combination begins to sizzle, turn it down to simmer but continue to stir frequently. This will stay on simmer until your pasta is done and if you stir it frequently it won't burn. You can always turn it off if you are worried though.
5) Add your sauce to a saucepan and put on medium/low heat. Yes, this will mean you have 3 items on the stove, you can do it! Just keep stirring them all. Even if you plan on leaving this pot for just a minute TURN IT DOWN! Sauce tends to bubble quickly and these 'explosions' are quite messy. The key with the sauce is as soon as it's warm, to turn it down to simmer, this is when I added freshly ground black pepper.
6) Last, you can serve your pasta by topping it with sauce and then your artichoke mixture or you can add your artichoke mixture to your sauce and serve it that way. Enjoy!
We love this with French bread and broccoli :)