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Rotini with Artichokes (Rotini con Carciofi)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

4 tablespoonsextra virgin olive oil, divided
1 mediumshallot, sliced
1 can (14 ounces)artichoke hearts, 5 to 7 count, drained, cut into slices
3/4 cupdry white wine
1 tablespoonfresh thyme leaves
3/4 cupcherry tomatoes, quartered
1 box (16 ounces)BARILLA Rotini
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper


HEAT 2 tablespoons oil in large skillet over medium heat. Add shallot; sauté 1 minute, stirring occasionally. Add artichoke slices; cook until lightly golden, stirring occasionally.
ADD wine and thyme; simmer until most of wine evaporates. ADD tomatoes; sauté 1 minute or until juices are released, stirring occasionally.
COOK Rotini according to package directions; drain and retuned to pot.
ADD hot Rotini, remaining oil, salt and pepper to tomato mixture; toss. Cook for 2 minutes. Transfer to serving platter and serve immediately




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