32min prep: 6min cook: 26min
A quick and easy sauce amps up pasta for a tasty dinner any night of the week.
Ingredients
Produce
- Fresh Thyme — 2 Tablespoons
- Shallots — 2 Tablespoons
Dry Goods & Packaged Goods
- Angel Hair Pasta — 1⁄2 Pound
Canned Goods, Soups & Mixes
- Artichoke Hearts, Canned In Water — 1 ( 14 Ounces )
- Canned Tomatoes, Diced — 1 ( 14 1⁄2 Ounces )
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
Beverages
- Dry White Wine — 1⁄3 Cup
Equipment
Appliances
- Stove Top — 2
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Pot, Large (4-6 QT)
- Saute Pan, Large (12″ Or Larger)
Prep Steps
- Finely chop shallot to measure the indicated amount.
- Pick thyme leaves off the stems and roughly chop to measure the indicated amount.
Cook Steps
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the angel hair pasta. Cook until tender but with a slight bite, about [4-5 minutes], or according to the package instructions.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add the shallots. Saute for 1-2 minutes, stirring often. Do not brown.
- Strain liquid from the can of artichokes, then add artichokes to shallots along with chopped thyme. Season with salt and pepper, toss to coat, then pour in white wine and canned tomatoes with liquid. Increase heat and simmer until slightly reduced, about 5 minutes.
- Add strained angel hair pasta to pan of artichokes and tomatoes. Season with salt and pepper to taste, and stir until well combined. Remove from heat.
- Transfer the artichoke pasta to dinner plates or a serving bowl. Ready to eat!