Artichoke Basil Pomodoro is one of my sister-in-law’s specialties. This batch is one she whipped up using fresh basil and tomatoes out of the garden.
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.