Having friends over for a casual dinner is about to get seriously delicious! My Heirloom Tomato & Roasted Artichoke Capellini is the perfect meal to throw together during the week or on the weekend. It’s filled with easy-to-find ingredients and you do not need to be a whiz is the kitchen to whip up this flavorful meal! Pair it with a rustic sour dough boule, a simple green salad, and a bottle (or 2!) of wine. Mangia bene, vivi felice!
Heirloom Tomato & Roasted Artichoke Capellini
Ingredients (serves 6)
Artichoke Hearts – (2) twelve-ounce bags, frozen
Olive Oil – ⅓ cup PLUS 2 tablespoons
Sea Salt – 1½ teaspoons
Black pepper – 1½ teaspoons, freshly cracked
Capellini – 1 pound, dry
Shallots – 2 medium, finely diced
Mini Heirloom Tomatoes – 4 cups, halved
Garlic – 10 cloves, finely minced
Lemon Zest – ⅓ cup
Crushed Red pepper Flakes – ¼ teaspoon
Crushed Tomatoes – (2) 15-ounce cans
Heavy Cream – ⅓ cup
Butter – 2 tablespoons, unsalted
Basil – ½ cup, roughly chopped
Pecorino – ½ cut, freshly grated
Bocconcini – eight-ounces, quartered
Preheat the oven to 450 degrees.
Place the frozen artichoke hearts on a sheet pan. Toss with 2 tablespoons of olive oil.
Roast for 30 minutes, tossing twice during cooking. Remove from the oven and set aside.
Next, in a 14-inch sauté pan set over medium-low heat, add ⅓ cup of olive oil and the butter.
Once the olive is hot, add the shallots, garlic, crushed red pepper, sea salt, and pepper.
Cook for 8 - 9 minutes, stirring occasionally until the shallots and garlic are tender but not browned.
Add the heavy cream and crushed tomatoes and cook for another 5 minutes, stirring occasionally.
Then add the lemon zest, roasted artichoke hearts, and mini heirloom tomatoes. Cook for an additional 5 minutes, then cover with a lid and turn off the heat.
Bring a large pot of well-salted water to a boil. Cook the capellini according to package directions.
Once the pasta is cooked, drain it well, and add it to the sauce.
Lastly, toss the pasta with the sauce, basil, and bocconcini. Garnish with pecorino and more salt and pepper to taste.