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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ARTICHOKE & SUN-DRIED TOMATO PASTA

From: Theresa Falvo, Pittsburgh
Primary category: Entrees

Ingredients

1 small onion
1 clove garlic
5 large mushrooms
1 c white wine
1 can black olives
2 cans artichoke hearts
2 small cans chicken broth
1/2 c sun-dried tomatoes
Parmesan cheese
Olive oil
1 lb angel hair pasta

Procedure

Finely chop onion and garlic and sauté until tender. Slice mushrooms, black olives, artichoke hearts and sun dried tomatoes. Sauté vegetables quickly and remove from pan. Pour chicken broth into the pan and reduce by 1/3. Add the wine and sautéed vegetables.

Boil angel hair in salted water; drain. Pour vegetables and sauce over angel hair and toss with a generous portion of parmesan cheese.

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Artichoke & Sun-Dried Tomato Pasta - NOTES

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