Spicy Artichoke and Three Tomato Pasta

Last night, I wanted something warm and comforting, yet spicy, for dinner. I have a variety of garden tomatoes still available on my balcony from summer, a jar of hot chili oil and a new pasta maker. I decide to concoct this spicy, tangy artichoke dish and it certainly satisfied my craving!

Ingredients:

1/2 lb of fresh egg fettuccini. I used a basic recipe compatible with my machine.
3 tablespoons chopped fresh herbs of your choice. I used tarragon, basil and parsley
2 cups tomato wedges from three tomato varieties.
1 can quartered artichoke hearts, drained. Squeeze out excess moisture between paper towels.
1/2 brown onion sliced
4 garlic gloves sliced
1 tbsp olive oil
1 tsp butter
1/2 tsp chili oil with seeds
2 tbsp red wine (for tangy pasta) or chicken/vegetable broth (for less tangy)
1/2 tsp salt, or to taste
Grated parmesan if desired

Directions:

Cook pasta according to directions and reserve.

Heat olive oil, chili oil and butter in a large skillet on medium high. Add onion and brown. Add artichoke, brown for one minute. Add tomato, herbs, garlic and salt. Cook for 1-2 minutes and then add wine or broth and cook for one minute more. Toss mixture with pasta.

Serve with cheese and fresh herbs on top with French bread slices drizzled with olive oil if desired.