Sometimes I get to the end of the fresh food in the house and have nothing to make for dinner. By sometimes I mean roughly three times a week. Occasionally I'll take drastic measures, like *gasp* go out to eat, but usually I'll scrounge around the pantry and see what I can make.
This dinner was born from the remnants of the pesto artichoke pizza I had made a few days prior. Simple, elegant, and made from staples you probably have in your pantry right now.
I run with Truman almost every morning, and we usually see the same cast of characters. Most days we leave the house by 7:30, so there isn't much sidewalk traffic yet, and as a creature of habit, I do the same 4.5 mile route. There are sweet groups of older women who walk assertively, small weights at their ankles, arms pumping as they laugh and talk. Young, super fast runners, with iPods and neon shorts. Ancient men who still run faster than I do. But there is one character I see pretty much every day- I call him 'Angry Dad'. Angry Dad is pushing a stroller most of the time, with a contorted, angry look on his face; he's always jogging along at a pretty good clip, and I wouldn't be surprised if he has taken one of the sweet old ladies out with the stroller at some point.
Every time I see him, I smile and say hello, as I am wont to do. So far, Angry Dad has yet to acknowledge that we are sharing airspace. I'm not exaggerating- I literally see him at least five times a week. I'll keep working on it though. If I could feed him some of this pasta, he might reconsider.
Here's how it's done:
Saute up a few cloves of garlic in olive oil.
After a few minutes, add chicken stock, capers, lemon juice, and artichokes.
Cook the sauce down for about ten minutes. Cook the pasta in a large pot of salted water and grate some parm, if you have any. Once the sauce has reduced by half, add the butter.
Toss the pasta in the saucepan and stir everything to coat. Add a good handful of fresh grated parm. Serve.
1 T olive oil
2 cloves garlic, minced
1 can artichoke hearts, drained and chopped
Juice of 1/2 lemon
3 teaspoons capers (not salt packed)
1 cup chicken stock
1/4 c butter (1/2 stick)
1/2 c Parmesan, grated
salt and pepper to taste
Put a large pot of water on to boil. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook two minutes, or until fragrant but not brown.
Add the artichoke hearts, lemon juice, capers, and chicken stock. Stir to combine, and cook until reduced by half- about ten minutes. Cook the pasta while the sauce is reducing.
Add the butter to the sauce, cook, and turn off the heat when it's fully melted. Season the sauce with salt and pepper to taste. Add the cooked pasta to the saucepan, toss to coat. Serve with fresh grated parm.