Have you ever wondered what to do with leftover marinated artichoke hearts? Well, wonder no more; they work well in a classic Puttanesca sauce for pasta. Half a small jar of marinated artichoke hearts were just what I needed to develop this recipe. As long as I was changing the classic, adding green olives seemed alright as a further addition, but use Cerignola for a less acidic option.
12 oil cured black olives
12 Cerignola green olives
1T capers (salted, not brined)
2 cloves garlic3T
extra virgin olive oil
4 anchovy fillets
1/2 small jar of marinated artichoke hearts
1 14 oz. can of stewed tomatoes
1 small can of tomato sauce
1 lb. pasta (fettuccine)
freshly grated Pecorino Romano
1 sprig of fresh thyme
Pit and chop the olives, wash and drain the capers, then chop and add the olives and capers to the olive oil in a wide pan (large and deep enough to also hold a pound of cooked pasta). Saute over a medium heat for a minute, then add the minced garlic and thyme and saute for another minute.
Add the anchovies and saute until they break down in the olive oil. Rough chop the artichoke hearts and add to the pan, mixing all ingredients. Add the chopped canned tomatoes and sauce and lower the heat.
Allow the sauce to simmer while you boil the fettuccine to an al dente stage. Drain the pasta and add it to the sauce. Cook down the sauce to allow it to absorb into the pasta and when it has, plate and serve with the grated Romano cheese.