Pork Roast with Artichoke Pasta and Homemade Coleslaw

Start your water boiling for the pasta. I use either Penne or Rotini. Take a white onion, peel and cut in half. Then cut the half in half. Slicing from the side of each quarter of the onion make thin slices that look like half moons and break down easily into individual pieces. You just need 1/2 of the onion for this dish. You need two small jars of marinated artichoke hearts or about 1/3 of a large jar like the ones at Costco. Slice the artichoke hearts into thin pieces. Add about 2 tablespoons of capers. I usually add more because we like capers in the dish. Chop the capers with a knife into small pieces. Use 2- 8 oz. or 1 -16 oz. can of diced tomatoes drained.

Add some olive oil to a large pan over medium and allow it to heat for a couple of minutes. Add your onions to the pan and cook until tender stirring to prevent overcooking. Add artichokes hearts and stir for a couple of minutes. Add tomatoes and stir to heat. Add capers and stir to heat. Add black pepper to taste.

Your pasta water should have been boiling while you were chopping the vegetables. As soon as it boils add the pasta and cook according to package directions. Drain the pasta and add to the sauce mixture tossing to distribute the sauce.

Turn off the heat and cover until ready to serve.

I had made a port roast the day before and served the leftovers cold with some homemade coleslaw and the pasta. Made for a great meal. Pasta takes about 30 minutes start to finish.

I used Ina Garten’s recipe for the pork and it was delicious. It’s in her Back to Basics Cookbook. I also use the left over pasta the next day as a full meal with salad on the side.


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