Fettuccine with Artichokes and Tomatoes
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INGREDIENTS 8 ounces fettuccine, or other narrow ribbon pasta
1-½ pounds ripe tomatoes, peeled and chopped, seeds and juice reserved OR
28-ounce can unsalted canned whole tomatoes, drained and chopped
1 onion, chopped
1 carrot, peeled, quartered lengthwise and cut into ¼-inch pieces
1 teaspoon fresh thyme, or ¼ teaspoon dried
1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried
¼ teaspoon salt
Freshly ground black pepper
3 fresh artichoke bottoms, rubbed with the juice of 1 lemon
1 tablespoon red wine vinegar or cider vinegar
¼ cup freshly grated Romano or Parmesan cheesePut the chopped tomatoes, onion, carrot, the thyme and rosemary, if you are using fresh herbs, and the salt and pepper in a saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to low, and simmer the mixture for 5 minutes.
Slice the artichoke bottoms into strips 1/8-inch wide and add them to the pan. If you are using dried herbs, add them now. Pour in the vinegar and simmer the mixture, uncovered, for 15 minutes. Add the reserved tomato seeds and juice, if you are using fresh tomatoes, and continue cooking until most of the liquid has evaporated and the artichoke bottoms are tender, but not mushy – about 15 minutes more.
Approximately 15 minutes before the vegetables finish cooking, add the fettuccine to 3 quarts of boiling water with 1 ½ teaspoons of salt. Start testing the pasta after 10 minutes and cook it until it is al dente. Drain the fettuccine and add it immediately to the sauce. Sprinkle the cheese over the top, toss lightly and serve.
Serves 4