Angel Hair Pasta w/Veal & Artichokes
1 clove garlic, peeled and halved
1 tablespoon of olive oil
1 pound of veal round, pounded until thin and cut into bite size pieces
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of chopped canned tomatoes
1/4 cup of sherry
1/4 teaspoon of oregano
one 10 ounce package of frozen artichoke hearts
8 ounces of angel hair pasta (capellini)
Sauté garlic in hot oil in large frying pan. Discard garlic.
Season veal with salt and pepper. Add to oil in frying pan and cook
until lightly browned. Add tomatoes, sherry, and oregano; mix well. Add
artichoke hearts. Cover and simmer for 1 hour, or until meat is tender.
Cook pasta in boiling, salted water until just tender, following package
directions; drain.
Place pasta on heated serving dish; spoon veal mixture and pan juices on
top, and serve. Serves 4 |
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