CAPELLINI WITH ARTICHOKES, CAPERS, AND TOMATOES MOSCOE

CAPELLINI WITH ARTICHOKES, CAPERS, AND TOMATOES MOSCOE image

Categories Pasta

Yield 8 people

Number Of Ingredients 15

Previous Next

2 tablespoons chopped onion
2 tablespoons minced garlic
2 tablespoons olive oil
a 28 zo. can Italian plum tomatoes including the juice, chopped
a 6 oz jar marinated artichoke, drained and chopped
3 tablespoons drained bottled capers
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/2 teaspoon ground coriander
3 tablespoons minced fresh parsley leaves
3/4 cup chicken broth
1/3 cup sour cream
1 cup half and half
1 pound capellini
freshly grated Parmesan

Steps:

In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until the onion is softened; add the tomatoes with the juice and simmer the mixture 5 minutes. Add the artichokes and capers and simmer, stirring occasionally, for 5 minutes. Add the oregano, basil and coriander, parsley and broth, bring to a boil and boil for 5 minutes/. Add sourcream and thalf and half and simmer for 10 to 15 inutes. In a large saucepan of boiling salted water, cook the capellini and drain. Toss with sauce and serve with cheese.