Spaghetti with artichokes, raisins, & pecans

Here’s a tasty little pasta that I borrowed from Karina’s Kitchen. She runs a lovely blog, dedicated to gluten-free recipes, and she is the gluten-free goddess! I adapted this one, using gluten-ful pasta, as I do not have any problems with gluten, and dairy-free parmesan cheese, as I do have problems with lactose digestion. Anyway, the results were fabulous, and thanks, Karina, for a good one! Enjoy!

Spaghetti with artichokes, raisins, & pecans

1 pound spaghetti

4-5 tablespoons extra virgin olive oil

4-5 cloves garlic, minced

1 10-ounce package frozen artichoke hearts, thawed, chopped

2 teaspoons dried basil

3/4 cup golden raisins

3/4 cup pecan pieces, chopped and briefly toasted

a splash (or two) of Calvados or Cognac

1/2 cup shredded soy parmesan cheese

coarse salt and freshly ground pepper, to taste

Bring a large pot of water to a boil, add the pasta, and cook according to directions, until al dente.

While the pasta is cooking, heat the olive oil over medium heat in a large skillet, add the garlic and stir just until the garlic begins to soften and turn golden. Add the chopped artichokes and stir; season with basil.

When the artichokes soften, add the raisins and Cognac; cook lightly, just until the pasta is ready. When the pasta is done, drain and transfer into the waiting skillet.

Toss the pasta into the sauce to coat; add the pecans and sprinkle half of the soy parmesan. Toss again and stir in the pecans. 

Season with the salt and pepper, to taste. Spoon onto plates, serve immediately with a final sprinkling of the remaining cheese. Makes 6 servings.