Ingredients
- 8 ounces uncooked bucatini or fusilli pasta
- 3 tablespoons unsalted butter
- 1 14-oz. can whole artichoke hearts in water, drained well and halved
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1 ounce caperberries (3 or 4 caperberries), quartered lengthwise
- 1 tablespoon sliced garlic
- 1 14.5-oz. can diced fireroasted tomatoes
- 1/4 cup extra-virgin olive oil
- 2 1/2 ounces baby arugula
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid.
2. Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate.
3. Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese.
-
Active:
25 minutes -
Total:
25 minutes - Yield:
4
Nutritional Information
Calories per serving: | 510 |
---|---|
Fat per serving: | 26g |
Saturated fat per serving: | 9g |
Cholesterol per serving: | 29mg |
Fiber per serving: | 4g |
Protein per serving: | 14g |
Carbohydrates per serving: | 58g |
Sodium per serving: | 882mg |
Iron per serving: | 3mg |
Calcium per serving: | 128mg |
Good to Know
Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants.