MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Spaghetti w/Tomatoes, Artichokes & Capers
 Categories: Pasta, Vegetables, Sauces, Herbs, Cheese
      Yield: 4 servings
 
      1 lb Dry spaghetti
      1 pt Grape tomatoes; halved
     14 oz Can artichoke hearts;
           - drained, halved
    1/4 c  Capers; drained
     32 oz Chicken stock
      1    Packed cup fresh basil
           - leaves; fine chopped
    1/8 ts Ground black pepper
    1/2 c  Grated Manchego cheese
 
  ADD ALL OF THE INGREDIENTS IN A SKILLET: In a large
  lidded skillet, add the spaghetti, tomatoes, artichoke
  hearts, capers, chicken stock, basil, salt, and black
  pepper.
  
  COOK THE PASTA: Place the skillet over high heat. Cover
  it with a lid and bring it up to a boil, stirring
  occasionally so that the pasta doesn't stick. It will
  take 6 to 7 minutes for it to come up to a boil.
  
  As soon as it comes to a boil, give the spaghetti a good
  stir and continue cooking it, uncovered, until al dente
  and the liquid has reduced to a viscous sauce, about 13
  minutes. Stir it occasionally.
  
  At this point, if the pasta isn't cooked through and the
  skillet looks dry, add up to 1/2 cup stock or water and
  continue cooking. The cook time will depend on the brand
  of your spaghetti and the strength of your stovetop.
  
  ADD THE CHEESE AND SERVE: Remove the pasta from the
  heat. Taste it and add more salt and black pepper, if
  you'd like. Sprinkle in the Manchego cheese, if using,
  and toss to combine. Serve warm.
  
  Refrigerate leftovers in an airtight container for up to
  3 days. Reheat it on the stovetop over low heat with a
  little bit of chicken stock or water until warmed
  through.
  
  Recipe by Francesca Zani
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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