Artichoke and Roasted Red Pepper Pasta

Carciofi - Italian for artichoke! My son's wonderful girlfriend, Marli Mastromarino, gave me a personally signed copy of Ecco la Cucina, by Gina Stipo, a talented chef who perfected her art of cooking in Tuscany. She came to UNH for the Tuscan Dinner put on by Marli and her fellow students majoring in hospitality. My favorite part of the cookbook is reading Gina's descriptions of the fresh artichokes that grow in Tuscany and her many recipes using artichokes. She also has a nice web site at: http://www.eccolacucina.com/

While the following recipe is not in her cookbook, I did make it up by reading about her use of artichokes and red peppers. I am make her artichoke risotto next once I replenish my supply of arborio rice. In the meantime, this was delicious and so quick and easy to make- buon appetito!

Quick and Easy Artichoke and Roasted Red Pepper Pasta

1 can of quartered artichokes
2/3 jar of roasted red peppers packed in olive oil (the kind that are charred slightly)
1 clove garlic
1 T olive oil
cooked pasta for 4 ( I used fresh whole wheat fettucini)
1 clove garlic, minced
Optional: 6 jumbo shrimp, grilled and cut into quarters
Optional: Freshly grated parmigiana regianno

1. Drain the artichokes and place in a skillet used for tossing pasta.
2. Add the red peppers cut into slices (don't drain them-be sure to include the olive oil they are marinated in) and shrimp.
3. Cook the pasta, drain, and add to skillet.
4. Toss pasta, peppers, shrimp, and artichokes with olive oil and minced garlic. Add salt to taste.
5. Heat and serve.