Having a brother-in-law marry a full-blooded Italian was like winning the lottery.
Really, how does it get any better?
How about when that brother-in-law and his full-blooded Italian bride decide to move halfway across the country to be closer to the mountains and closer to you!
This week my sister-in-law and I had a ball. She is a sweet treasure. So gracious, thoughtful and a wicked good cook. So, when she said she’d like to cook us dinner, I threw my pantry doors wide open and said, “have at it!”
A New Family Favorite
Artichoke Basil Pomodoro is one of my sister’s specialties and what she chose to whip up for us using fresh basil and tomatoes out of the garden. I was blown away by the flavors she coaxed out of 5 simple ingredients. My husband said he could have eaten three more servings of the stuff. It was that good!
When I asked her what the secret of the dish was, she said “Don’t be afraid of the extra virgin olive oil. It’s what gives this dish its richness. A little more added at the end finishes it off nicely. Of course you don’t want to over do it, but don’t skimp either.”
As summer winds down and fresh tomatoes and basil abound, simmer up a batch of Artichoke Basil Pomodoro. It won’t let you down. I promise. Serve it over angel hair or linguine pasta, or with roasted spaghetti squash. If you’re gluten-free, here’s a fresh gluten free pasta that’s a favorite in our house. This recipe makes a decent sized batch of Artichoke Basil Pomodoro. Eat half and freeze half for another meal.
1/4 cup extra virgin olive oil + more as desired
8 cloves garlic, minced
3 pounds Roma tomatoes, diced
2 loose handfuls fresh basil, chopped
1 teaspoon salt
2 16 oz jars marinated artichoke hearts, drained (whole or quartered, your preference)
Heat olive oil in a large pot over medium heat.
Add garlic and sauté until fragrant.
Add tomatoes, basil and salt.
Simmer mixture over low heat, uncovered, 1-1/2 hours.
Stir in artichoke hearts—gently so that artichokes remain intact.
Return to simmer to heat through.
Finish with a drizzle of 2-3 tablespoons additional olive oil and additional salt to taste.
Serve over angel hair pasta, linguine pasta or roasted spaghetti squash.
When your farmers' market is bursting with fresh Roma tomatoes and basil, this is a recipe you'll want to have in your back pocket. As this pomodoro simmers its flavors become deeper and more complex. Serve over your favorite angel hair or linquine pasta.
O this looks like a lovely meal! I love the strong flavor of artichokes!
I agree. The artichokes make it. Such a bright and tangy addition.
It seems as if your Sister In Law is amazing like you 🙂
YES please! I saw this in social media earlier today and I couldn’t wait to click over to see this delicious looking recipe! It looks amazing~
Thanks Cindy, and it’s so easy! xo
Total win getting all of that Italian blood in the family and this (and I’m sure many other) great recipes!
Add to that she’s a nurse and a former hairdresser. I better step up my sister-in-law skills 🙂
Thanks for sharing this. I love eating marinated artichoke hearts, but have difficulty figuring out what to do with them other than eat them as a cheese pairing!
Georgianna, well I like them that way, too 🙂 Anything with cream cheese in fact!
So excited to hear about the move – and to learn one of her recipes:) Enjoy!!
Carole, I am over the moon about the move! Still haven’t made it back to IN, but when we do seeing you is on the list!
Delicious! I can’t wait to try this.
Keeley, I hope you do 🙂
I’ve never used the jarred artichokes, but I love the flavor. Great idea to spread my wings a bit!!
Amanda, make sure to grab the marinated artichokes. ♥
Yum, love simple dinners that have complex flavors!
And this one offers complex flavors in abundance 🙂
This looks so, so good – pasta is always a hit in my house!
Marinated artichoke hearts are a great addition to anything Italian This recipe looks so delicious.I also use them to make a hot dip with equal parts chopped marinated artichoke hearts, mayonnaise and grated Parmesan cheese.
Oh Amanda, I can imagine that concoction with homemade mayo! xo
Looks soo good. And, I love how you left them whole–really helps add texture since it’s meatless. I usually chop mine, but will have to remember this!!
You are so right, Megan. I call these baby artichokes, but the jar says nothing about them being “baby” … so I just look for the small ones.
Such simple perfection Alexa! I adore this recipe and your photos are STUNNING!
Oh, I hope you truly like it, Alisa. I don’t think I can beat your dreamy treats, though 🙂
Clearly you won the family lottery. This looks amazing! I’d like to borrow your sister-in-law every now and then. I’d don’t have one to trade you but perhaps we can work something out. 😉
Ha Elle! I’m sure we could make some arrangement :)!
Seriously, this is gorgeous! And what fun that you and your sis-in-law get along so well.
Suzi, thank you and I am truly blessed.
This looks fantastic! Love the addition of artichokes to a traditional pomodoro sauce. So nice to hear how close you are with your sil too!
I wouldn’t trade her for anything!
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