Fusilli with Artichokes, Capers and Sun-Dried Tomatoes
This dish features the inviting flavors of Italy.
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This dish features the inviting flavors of Italy.
Ingredients
- 1 lb. fusilli pasta
- 3 Tbs. olive oil
- 3 small red onions, thinly sliced
- 1 15-oz. can artichokes, rinsed well, drained and sliced
- 6 cloves garlic, minced
- 1 Tbs. lemon juice
- 3/4 cup white wine
- 12 sun-dried tomatoes, rehydrated and sliced
- 3 Tbs. rinsed capers
- 2 Tbs. chopped fresh thyme
- 6 Tbs. chopped fresh basil
Preparation
Cook pasta according to package directions. Meanwhile, heat 2 Tbs. oil in large skillet over medium-high heat. Add onion, salt and pepper; sauté 2 minutes. Add artichokes, garlic and lemon juice; cook 5 minutes more. Add wine; cook until pan is almost dry, 5 to 7 minutes.
Scoop out 1/4 cup pasta water; add to skillet along with sun-dried tomatoes, capers, remaining 1 Tbs. oil, thyme and basil. Cook until tomatoes are warmed through, about 3 minutes. Drain pasta, add to skillet and toss. Serve.
Nutrition Information
- Calories 565
- Carbohydrate Content 94 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 10 g
- Protein Content 17 g
- Saturated Fat Content 2 g
- Sodium Content 793 mg
- Sugar Content 0 g