Pasta with Artichoke Hearts, Capers and Sun-Dried Tomatoes
• 1 pound pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large clove of garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
• 1 (15 or 16 ounce) jar artichoke hearts, drained
• 1/4 cup drained capers
• Lots of freshly grated Parmesan cheese
Put on water to boil in order to cook the pasta.
While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant (don’t let the garlic burn or your sauce will be bitter). De-glaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (enough to warm up the newly added ingredients.) Set aside.
Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated Parmesan cheese. Serves 4-6.
A vibrant straw color. Highly aromatic with white fruits, citrus and a hint of almonds. Round yet clean on the palate with bright acidity and a slight bitter almond note on the finish. This wine has excellent balance and beauty. Villa Barbi Bianco expresses the Orvieto tradition at its finest as upheld by Decugnano dei Barbi. It is a fresh wine, fine on the palate and harmonic.
Winemaker: Riccardo Cotarella
Appellation: Orvieto Classico Zone, Umbria, Italy
Varietal Blend: Grechetto, Procanico, Vermentino, Sauvignon Blanc
Analysis: 12.5% alc/vol