Spicy spaghettini with artichokes, cherub tomatoes, sweet corn, basil and parmesan
Yield 4 portions
1 cup marinated artichoke hearts
1 cup red cherub tomatoes
1 cup fresh cooked sweet corn
1 bunch fresh basil
Extra virgin olive oil
1 Tbsp dried chilies
2 Tbsp fresh garlic minced
2 cups shredded parmesan
1 lb dried spaghettini (cooked)
1½ cup sweet chili sauce
Fresh baby arugula
Fresh chopped chives
Salt and pepper (to taste)
In a large hot sauté pan add a cup of EVO, then add garlic (don't brown), quickly add vegetables, cook until hot. Add pasta and a little water to steam, when pasta is hot transfer to large mixing bowl with remaining ingredients, toss lightly and plate…….enjoy
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