Fettuccini with Tomato, Zucchini and Artichokes

Makes 3 to 4 serving.

Step 1: Set a pot of well salted water to boil for the pasta.

Step 2: Add the ¼ cup of olive oil to a small sauce pan over a medium heat. When the oil is hot, add the six cloves of minced garlic and red pepper flakes to the oil. When the garlic begins to brown on the edges, remove from heat and set aside (the garlic will keep cooking)

Step 3: Place a sauce pan large enough to hold all the ingredients over a medium heat and 3 tablespoons of oil. When the oil is hot add 2 cloves of minced garlic. After a minute add the tomatoes and cook until they begin to soften. Add the basil, oregano, parsley, rosemary, salt and pepper. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes begin to breakdown into a sauce, about 5 to 10 minutes.

Step 4: Add the oil, garlic, and red pepper from the small sauce pan. Stir in and let cook for about five minutes. Add the zucchini and yellow squash. Toss until they are covered with sauce. Cover and simmer for about 20 minutes, stirring occasionally.

Step 5:

Add the pasta to the boiling water. Add the artichokes to the sauce. Taste and adjust for salt if needed. Lower the heat and let it simmer, uncovered while the pasta cooks.

What you need:

  • ¼ cup plus 3 tablespoons of extra virgin olive oil
  • 6 plus 2 cloves of garlic, minced
  • 4 large roma tomatoes, cut in small pieces
  • 6-8 leaves fresh basil, chopped
  • leaves from 2 or three stems of fresh oregano, chopped
  • ½ cup of chopped fresh parsley
  • ½ teaspoon of dry rosemary
  • salt and course black pepper to taste
  • 2 zucchini cut in ¼ inch rounds
  • 1 yellow squash cut in ¼ inch rounds
  • ¼ teaspoon of crushed red pepper (more if desired)
  • ½ cup marinated artichoke hearts with marinade
  • 9 oz. package of fresh fettuccini pasta
  • 1 oz. grated parmigiano regiano cheese

Step 6: A minute before the pasta is al dente, add the pasta to the pan with the sauce and toss, making sure the pasta is coated with the sauce. Transfer to a warm serving dish, grate fresh parmigiano over the top, toss again. Serve with more parmigiano at the table.