This is one of those wonder dinners that you can pull off while juggling 5 other balls. I first made this years ago as a newleywed, trying to think of a good pantry pasta dinner and remembered the tuscan pasta we made when I worked for Sweet Tomatoes.
While my hubby isn’t the biggest fan of capers, I love them (of course I love all things briney), but even he doesn’t mind them in this dish.
I have also added fresh basil or baby spinach to this with good results as well. Just add it at the end with the parsley.
Now go forth, and conquer the battle that is family dinnertime. Amen.
And p.s. if you really want to make everyone happy, serve the pasta with these super duper easy homemade baguettes.
1 lb Italian sauasage
6 1/2 oz jar artichoke hearts, drained
1/2 cup capers
2 cups halved cherry or grape tomatoes (or chopped large)
1 cup sliced black olives
1/2 cup finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 lb spaghetti, cooked al dente
Crumble sausage in skillet over medium high heat and cook through.
(I usually start this just before putting the spaghetti in the boiling water and it’s done at right about the same time.)
Add artichoke hearts, capers, tomatoes, olives, and cooked pasta (reserving a little of the pasta cooking liquid). Turn off heat.
Toss everything together, then add parsley and cheeses. Add a ladle or two of the pasta cooking water to make a little saucier, if desired.