Mediterranean Spaghetti with Artichoke Hearts, Olives and Capers

It hasn’t been terribly hot here in SoCal this past week but the humidity is starting to really put a damper on things. We spent the day at Disneyland the other day & the weather literally felt like we had stepped into a time warp & landed at Disney World mid-August. It was so humid we didn’t even have the strength to really walk around & enjoy the park.

We hoped from store to store soaking in as much A.C. as we could get. I only got on about 3 rides, & one was indoor Space Mountain, so again… soaking in the A.C. I haven’t experienced a hot summer day in the Park that made me truly not want to be there, since I moved out here over five years ago. But we were committed to staying through at least the parade & fireworks show.

Since it is Disneyland’s 60th anniversary, they recreated & relaunched a lot of attractions to celebrate their Diamond Celebration. The firework show & Paint the Night Parade are two of the best shows I have seen in a long time.
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I am not a big parade watcher. I think they can really kill your day at the park. You have to stake out a seat hours beforehand, & then you are still crammed into a small space with hundreds of other people all trying to take the same picture & see the same thing. This parade, however, is probably one of the most entertaining, fun & impressive parades I’ve seen at Disney & is totally worth the wait in the heat.

Anyways, I digress. Back to the heat.

Needless to say the last thing I, or anyone we were with wanted was a heavy meal. So after much deliberation, we finally gave in & headed over to Rancho del Zocalo Restaurante, the Mexican restaurant right next to Big Thunder Mountain Railroad & had some carne asada Caesar salads. If there was about a table spoon of less salad dressing, it would have been the second best thing for a summer day next to jumping into the pool.

Fast forward to today, where I don’t go into work until after lunchtime, it’s again, kind of gross out. Best part, I am home alone so I can cook whatever I want for lunch & Chris can’t complain that he doesn’t like just about every ingredient I am putting into this pasta.

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This is a pasta that my mom loves to make during the summer also. It’s light, has a ton of flavor, & doesn’t need to be served piping hot, like how I like my pastas with red sauces. This is even a nice pasta you could make with really anything you have laying around, & it is great when you need to start clearing out the fridge of things that way have been in there for a little too long. Here is how I am making it today. Enjoy!

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Serves 2

1/3 cup olive oil
2 garlic cloves
10 olives
3-4 marinated artichoke hearts
1 Tbsp capers
Salt and pepper
Red pepper flakes
2 cups spaghetti, cooked

1.  Boil water with a tsp of olive oil and a dash of salt. Once begins boiling, add spaghetti and cook to time on box.
2.  Saute garlic in olive oil for 2-3 minutes on medium heat until golden but not browned.
3.  Add olives, artichokes, capers and seasonings and continue cooking 5-8 minutes stiring every couple minutes. The artichokes with turn golden brown and olives will begin to wilt slightly when ready.
4.  Add pasta to saute pan and toss using tongs until pasta is totally covered by olive oil and veggies are dispersed evenly.

 

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