Scott Stebbins is a very talented chef and a good friend of Gustiamo‘s. A couple of months ago, he got upset because we ran out of grilled artichokes. He needed several cases of them. Yes, it is an exceptional product, but we honestly can’t say it flies off the shelves. Scott, what do you do with the artichokes? He said he used them as a side dish, he never tasted anything so artichokey; but lately, he was using them for a pasta recipe he had created. Then, this email arrived from Scott —
“It started from a recipe I found but I changed it so I could use mostly your (Gustiamo) products. It’s delicious, and perfect for this time of year. I am giving it my own name since I changed the recipe so much (for the better, mind you!). Try it yourself!”
1 bag Faella calamari (or other short-shape) pasta
1 small shallot, thinly sliced
1 large or 2 medium zucchine, cut into 1/2″ cubes
1/2 jar Maida sun dried tomatoes, drained and chopped (save the oil)
1 jar Maida artichokes, drained and chopped (save the oil)
1 T chopped La Nicchia capers, rinsed
2 T Pianogrillo EVOO
1 small handful toasted pine nuts
1/2 bunch each of fresh spearmint and Italian parsley, chopped
1 lemon zest
1. Cook pasta to al dente in salted water.
2. Meanwhile, heat oil in a large skillet. Add shallots and zucchine and cook over medium high heat until just beginning to soften and brown, but do not let the zucchine become too soft! Stir in the sun dried tomatoes, artichokes, and capers; stir to mix.
3. Add pine nuts, parsley, mint, and lemon zest. Toss with drained pasta and dress with reserved oil from the artichokes or sun dried tomatoes.
4. Season with salt and pepper to taste.