Pasta with Sundried Tomatoes and Artichokes | Lidia's Italy

First let me say that I watched the opening of the MTV video awards last night hoping that Miss Brit Brit would put on a bang up performance, all I can say is, start looking for another gig Miss Britney because you were terrible. It was literally like watching a high school talent show, and she was the lip syncing portion of the night, just horrible. But, may I also say that Sarah Silverman is HILARIOUS. God, that girl is funny. I just don't think enough people get her humor, which is dry and f'ing funny.

Moving right along. I saw Lidia's Italy for the first time on the Create channel a few days ago, and she did a wonderful show with three fast mostly vegetarian pasta dishes. I took a few notes while I was watching the show, and tried to make one of her dishes last night. I will say that there are very few ingredients in this dish, but it is just loaded with flavor. Even CB kept saying how flavorful it was, he also looked me straight in the face and said - "this would be great with some sausage in it." Whaaat? Obviously he doesn't read my blog or listen to me, or he had a temporary brain fart and forgot the whole what are you comfortable eating internal struggle I am having right now. This would be good with some sausage - thanks CB.

Well, for all his talk about the recipe being enhanced by the addition of sausage, he still went back for four helpings so I guess it was fine just the way it was.

Pasta with Sundried Tomatoes and Artichokes
1 lb pasta (use a shaped pasta that has ridges, like Lumache, Orecchiette, Radiatori, something that has ridges for the sauce to stick to)
1 jar sundried tomatoes
1 jar artichoke hearts (in olive oil)
4 garlic cloves sliced
zest of one lemon
salt and pepper

1. While pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic and cook until slightly caramelized, about three minutes. Add sundried tomatoes to the skillet and cook until heated through, add artichoke hearts, heat through. Add the zest of one lemon, heat through. When the pasta is cooked to al dente, off the heat, and add two ladles of the pasta water to the skillet to make the sauce. Drain pasta and add to the skillet, turning over to combine sauce with the pasta.

If you would like to serve this as a vegan dish, just season with salt and pepper. If you would prefer to not serve this as a vegan dish, top with freshly grated Parmesan cheese after seasoning with salt and pepper. Yum

Rating = So Damn Good
Britney = So Damn Bad

PS. I took Anelise's advice and bought Animal, Vegetable, Miracle on Saturday - I can't put it down, it's so good. Thanks Anelise.