While snacking on some big organic cherry tomatoes I had sitting out, I thought about how I could incorporate them into dinner, besides a salad or eating them all up as they were. My son was eating at a friends house for dinner so that left just my husband and I. Pasta it was!!! Easy prep and clean up. This turned out very tasty and quite frankly you could very well make this for company just use more tomatoes, artichokes and basil.
This how I made this lovely pasta meal for two!
6 oz. wheat spaghetti noodles (your choice of course)
5 garlic cloves, chopped ( I like the garlic)
1 pint/small green basket or so cherry tomatoes, halved
1/2 jar artichokes
1 bunch of fresh basil, chopped
1/3 -1/2 cup white wine
1/4 cup cashew butter (see note how to make)
red pepper flakes
Heat up a medium saute pan then add about 3 tbsp. olive oil. Add garlic cloves and saute until soft. Next add the tomatoes and saute until they are soft. Next add artichokes, stir for about 1 minute and add the white wine. Let the white wine reduce a bit then add the basil and continue to cook. You want it to be a bit saucy, you don't want it to be dry. Next add the cashew butter. This makes it creamy and rich, you can not tell it is cashew butter at all for those of you who have never tried it. You just need to make sure you blend it well into the mixture, you don't want clumps, you may need to use a fork. You can always add more wine and olive oil for more liquid, just eye it. Add salt to taste and red pepper flakes if you choose.
Note: cashew butter
You can purchase cashew butter but I usually make it.
In a food processor add about 1/2 or however much you want of raw cashews.
Turn on the processor and let it run, you may have to scrap the sides a couple of times during this process, until it sticks together and becomes like a spread. Wallah! Cashew butter. Keep what you don't use in a container in the refridge.