Capellini pasta

My favorite pasta is, hands down, Capellini (aka angel hair). I love capellini in spaghetti, alfredo, hot sauce, or just plain butter... there really isn't a better noodle.

When there isn't much left around the house, I like to make this artichoke heart, tomato, garlic toss pasta dish!


click photos to make bigger!

You will need:

1/4 pkg. capellini noodles
1 tbsp. olive oil (or butter)
1/2 can artichoke hearts
1/2 can diced tomatoes
1 tbsp. minced garlic
Tabasco to taste (I like spicy!)
Parmesan cheese to garnish

*sidenote: this dish can be made vegan, by leaving out the parmesan cheese

Serves: 1 (I like to double the recipe and take the leftovers to work for lunch)



1. Boil noodles



2. While noodles are boiling, in a large skillet, heat olive oil and minced garlic.



3. Once skillet is hot, add artichoke hearts and sauté



4. When the artichoke hearts start browning, add diced tomatoes



5. Strain noodles of all water, then add capellini to skillet and toss.
Add Tabasco if you are feeling spicy.



Voila!