Pasta with Artichokes and Tomatoes

This was a recipe I never intended to make. And didn't expect much from when I set to it. It was one of those evenings when I wasn't in the mood for cooking much of anything, but needed something semi-nutritious to feed Clara. (I figure my husband can fend for himself, but my 10-month old manages to motivate me even on my laziest of days.) Pasta makes them both happy so I searched for a recipe utilizing what I already had around. I made a few changes to Ree (The Pioneer Woman)'s original recipe. I added more tomatoes because I prefer my pasta saucy. And lightened it up by using milk instead of cream (which didn't hurt a bit). Whole wheat noodles replaced white. And I used a few dried herbs from the shelf. 

Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled "vegetarian"), it was not only edible- it was delicious! My husband ate a massive plateful and didn't complain on the second and third night I served it as leftovers. (It does make a large amount.) Clara gobbled it up. And all I could think was "Wow. I'm going to have to share this one!".

Pasta with Artichokes and Tomatoes

INGREDIENTS
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium onion, diced
3 cloves garlic, minced
14 oz. canned or frozen artichokes, diced or whole
14 oz. can diced tomatoes with their juices (I used diced tomatoes with basil)
16 oz. can tomato sauce
1 cup heavy cream (I used whole milk and it was still rich and creamy)
generous pinch nutmeg
salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme)
1 lb. pasta (I used whole wheat capellini)
1 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving a little pasta water, and set aside.

2. Meanwhile, add the butter and olive oil to a large saute pan over medium heat. Add the onion and garlic and cook until the onion has softened, about 10 minutes. Stir in the tomatoes, tomato sauce, and artichokes. Continue cooking over medium heat, stirring frequently, for another 10 minutes. Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through. Remove from the heat and season to taste with salt and pepper and fresh or dried herbs.

3. Place drained pasta in a large serving bowl. Sprinkle with 1 cup Parmesan and pour the sauce over top. Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any). Garnish with fresh herbs (optional) and serve with extra freshly grated Parmesan.

Serves 4-6.

(Adapted from The Pioneer Woman)