Spaghetti With Artichoke Hearts And Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/2 onion, medium, finely diced
• 14 1/2 ounces artichoke hearts, drained and chopped
• 14 1/2 ounces diced tomatoes with juice
• 1 cup heavy cream
• 1/2 cup chicken broth (more as needed)
• 1/2 teaspoon nutmeg
• salt and pepper (to taste)
• 1 lb thin spaghetti
• 1 cup parmesan cheese, freshly grated
• 2 tablespoons chives, fresh, chopped

Recipe

• 1 cook spaghetti til al dente. drain and set aside.
• 2 melt olive oil and butter in a large skillet over medium heat. add onions and garlic and saute for 2 to 3 minutes. add artichoke hearts and tomatoes. stir and cook for 8 to 10 minutes. reduce heat to low. stir in cream and chicken broth. add salt and pepper to taste (do not undersalt!). cook over low heat until heated through, then turn off the heat.
• 3 place drained pasta in a large bowl. sprinkle with 1 cup parmesan. pour sauce over the top. add chives. toss lightly to combine and coat; add a tiny bit of reserved pasta water if the sauce seems too thick.