• 30 Minute Dinner - 3

    From Dave Drum@1:3634/12 to All on Sat Mar 11 04:38:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pot Spaghetti w/Tomatoes, Artichokes & Capers
    Categories: Pasta, Vegetables, Sauces, Herbs, Cheese
    Yield: 5 servings

    1 lb Dry spaghetti
    1 pt Grape tomatoes; halved
    14 oz Can artichoke hearts;
    - drained, halved
    1/4 c Capers; drained
    32 oz Chicken stock
    1 Packed cup fresh basil
    - leaves; fine chopped
    1/8 ts Ground black pepper
    1/2 c Grated Manchego cheese

    ADD ALL OF THE INGREDIENTS IN A SKILLET: In a large
    lidded skillet, add the spaghetti, tomatoes, artichoke
    hearts, capers, chicken stock, basil, salt, and black
    pepper.

    COOK THE PASTA: Place the skillet over high heat. Cover
    it with a lid and bring it up to a boil, stirring
    occasionally so that the pasta doesn’t stick. It will
    take 6 to 7 minutes for it to come up to a boil.

    As soon as it comes to a boil, give the spaghetti a good
    stir and continue cooking it, uncovered, until al dente
    and the liquid has reduced to a viscous sauce, about 13
    minutes. Stir it occasionally.

    At this point, if the pasta isn’t cooked through and the
    skillet looks dry, add up to 1/2 cup stock or water and
    continue cooking. The cook time will depend on the brand
    of your spaghetti and the strength of your stovetop.

    ADD THE CHEESE AND SERVE: Remove the pasta from the
    heat. Taste it and add more salt and black pepper, if
    you’d like. Sprinkle in the Manchego cheese, if using,
    and toss to combine. Serve warm.

    Refrigerate leftovers in an airtight container for up to
    3 days. Reheat it on the stovetop over low heat with a
    little bit of chicken stock or water until warmed
    through.

    MAKES: 4 to 6 servings

    By: Francesca Zani

    RECIPE FROM: https://www.simplyrecipes.com

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