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Angel Hair Artichoke Pasta

Thanks to: Richard from Missouri, USA

This easy well-balanced gluten-free recipe is loaded with flavor. We experimented with some different olives and loved it with the kalamata olives best. For a tasty variation, you can crumble feta cheese over the top. The leftovers are perfect tossed with beaten eggs to make a frittata. Remember to put a little pinch of Massel Stock Powder in your eggs when you beat them.

(Serves: 4)

  • 1 teaspoon Massel Chicken Style Stock Powder
  • 225g/8oz Brown Rice Angel Hair Pasta
  • 225g/8oz artichoke heart, frozen
  • 1/2 cups black olive, sliced
  • 30g/1oz sun-dried tomato – slices soaked and diced
  • 2 garlic cloves diced
  • 1 tablespoon olive oil, extra virgin
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon Massel Chicken Style Stock Powder
  • 1/2 teaspoon sumac – powdered
  • 1/2 teaspoon aleppo pepper (or chili flakes)

Cook frozen artichokes as the package directs.

Soak the dried tomato slices in fresh water until they soften. Reserve 1/2 cup of the soaking water. Then chop slices finely.

While the artichokes are cooking, whisk together rice vinegar, olive oil, Massel Chicken Style Stock Powder and sumac in a medium bowl.

Drain artichokes and mix into the dressing. Leave to marinate.

Start a pot of water for the pasta.

Heat a medium/large sauté pan.

Start boiling the pasta.

Add extra virgin olive oil to sauté pan.

Add garlic and stir for about 30 seconds.

Add sun-dried tomato pieces and stir to coat.

Remove from heat until the pasta is done.

Drain pasta, reserving 1/2 cup of cooking water and 1/2 cup of the tomato water.

Put sauté pan back on heat, add pasta water and bring to a boil.

Add Massel Chicken Style Stock Powder, black olives and drained artichokes.

Add pasta and stir in well. Cook about a minute until everything is warm and the pasta absorbs the liquid. Serve immediately.

Massel products used in this recipe:
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