Today I sat at my holiday-infested desk and stuffed roughly 450 Christmas cards into envelopes. This could have been a nightmare, but guess what? This year we ordered the peel and seal style envelopes! Translation: No licking. No transporting rosemary flavored cracker crumbs to the envelope flap. No raw/sour tongue for the next month. Merry Christmas to me!
It’s the little things.
Spaghetti with Creamy Tomatoes and Artichoke Hearts:
What it took for 2 (with leftovers, booya!):
* 1 pound spaghetti
* 2 Tbs. olive oil
* 2 Tbs. butter
* 4 cloves garlic, minced
* 1 can artichoke hearts, (14.5 oz) drained
* 1 can diced tomatoes, in their juice (14.5 oz)
* ½ cup heavy cream (maybe a little more, shh)
* 1/4th cup chicken broth
* ½ tsp grated fresh nutmeg
* 2 Tbs. fresh parsley, chopped
* fresh parmesan, to sprinkle on at the end
* coarse salt and freshly ground pepper
Start by cooking your spaghetti until al dente.
Heat the oil and butter in a large skillet over medium. Add the onions and garlic and sauté for about 3 minutes, to soften. I’m sorry but butter, onions and garlic? Best scent on earth.
Toss in the artichoke hearts and tomatoes and cook for about 10 minutes. At this point reduce the heat to low and stir in the cream and broth. Add the nutmeg and season to taste with salt and pepper. Cook for a couple of minutes, then take it off the heat.
Add the cooked pasta to the skillet and stir to combine all the goodness. If you want, add some grated parmesan now, or wait to serve. Top with fresh parsley and dig in! Life is so good.