Garlic Artichoke Pasta

  Today’s recipe is another one of those “I found it online/in a magazine somewhere in 2005, wrote it down, and now it no longer exists” ones.  I like to give credit where credit is due, but frankly, we’ve modified this recipe so far from the original that I can’t feel that bad anyhow.
  Here’s what we’re making:
  Here’s what you need:
~12 oz box of bow tie, shell or elbow macaroni
2-3 Tbsp olive oil
3 Tbsp butter
2 cloves garlic
1 sprig fresh basil or 1tsp dried
1-8 oz can artichoke hearts, drained and quartered
1/2 cup black olives, chopped
2-3 tsp fish sauce*
1/2 cup heavy cream
1/3 cup shredded Parmesan
*can be found at Asian markets
  Start by cooking your pasta.  Drain and set aside.
  Heat your olive oil and butter in a deep skillet over medium heat.  Add your garlic, basil, artichoke hearts, olives and fish sauce and saute for approximately 5 minutes.  Return your pasta to the pan and stir in your cream and Parmesan.  Cook another 2-3 minutes, stirring until thickened.  Serve warm.
  This is so good you guys.  I mean, it has heavy cream in it, obviously it’s good, but the artichoke and olives work so well together, and the fish sauce adds just the right touch of depth to the flavor.  Plus, it’s a vegetarian dish!  We all know how difficult those can be to find!
  G loved it, we love it, you should try it!

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