Italian Fusilli With Sun-Dried Tomatoes and Artichoke Hearts
The sun-dried tomatoes and artichokes in this dish are the perfect pair. The flavors are even more striking the next day.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Stove
- Tongs
Ingredients
- 1/2 c (27 g) sun-dried tomatoes
- 1/4 c (60 mL) vegetable broth
- 1 medium onion, coarsely chopped
- 3 garlic cloves, minced
- 1 14-oz (397-g) can artichoke hearts, drained and quartered
- 1/2 c (120 mL) dry white wine
- Iodized salt *optional
- Ground black pepper *optional
- 2 tsp (10 mL) fresh oregano, chopped
- 1/4 c (5 g) loosely packed fresh basil, thinly sliced
- 10 oz (283 g) fusilli pasta, preferably whole wheat
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