BECAUSE YOU ARE STARTING with bottled marinated artichoke hearts, this recipe is quick to make. The combination of artichokes, mushrooms, and leeks is particularly luxurious for such a simple dish.
SERVES 4 TO 6
INGREDIENTS
- 4 6-ounce jars marinated artichoke hearts
- ¼ pound cremini mushrooms, trimmed and sliced
- 1 large leek, white part only, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 pound linguine or spaghetti
- 1 tablespoon extra virgin olive oil
- ⅓ cup dry white wine
- ¼ cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the artichokes with marinade, mushrooms, leek, and garlic. Toss to coat with the marinade. Using a slotted spoon, transfer the vegetables to the pan and arrange in a single layer. Reserve the marinade in a small saucepan.
- Roast for 15 to 20 minutes, until the vegetables are tender and lightly browned, stirring occasionally.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well. Transfer the pasta to a large serving bowl. Add the oil and toss well. Keep warm.
- Add the wine to the marinade in the saucepan. Bring to a boil.
- Add the vegetables, marinade mixture, and basil to the pasta. Season with salt and pepper to taste. Toss to mix.
- Serve at once, passing the cheese at the table.
