Best Pineapple And Artichoke Pasta Recipes

Pineapple Pancetta Pasta Recipe by Tasty image

Provided by Ivanna Lopez Guajardo

Categories Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 14

kosher salt, to taste
dried linguine
4 oz pancetta, diced
½ cup pineapple, diced
½ medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon olive oil
1 can crushed tomato
6 fresh basils, chopped
¼ teaspoon dried oregano
½ teaspoon dried parsley
freshly ground black pepper, to taste
freshly grated parmesan cheese, for serving

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2-3 minutes. Transfer to a bowl and set aside.
Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2-3 minutes.
Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2-3 minutes, until smooth and warmed through. Cover and simmer for 2-3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 5 grams

Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Creamy Artichoke Pasta image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.