This recipe is 100% original and believe it or not it was absolutely impromptu! I walked through the door at 4:45pm to find the wife and kids looking at me with those “I’m hungry” eyes. The “we want food” chant started up and I knew right then the pressure was all on me. The whirlwind started up as I darted throughout the kitchen in search of clues as to what I should create. Some sort of pasta dish was the obvious choice, because it gave me time to assemble a virtual concoction as the water boiled. Sure enough “lit up” like on top of a slot machine with the winning arm-pull:

Spinach, yeah that’s it! And…and what else do I have around here… Oh, sun-dried tomato, yeah baby. Do I have capers? Nope, but I saw artichoke hearts behind the sun-dried tomatoes! Yeah, artichoke hearts… but now I need something to cut the tanginess. Bacon of course! Oh yeah, this is going to be good. When I thought I’d finished up and was just about to combine, it occurred to me that in front of me lay a pan coated in flavor and to the side of me a tasty dish lacking in some “texture.” A voice from above softly spoke these three words – “toasted bread crumbs” and I could not deny the clairvoyance. I crumbled a little feta on top and diner was served by 5:30pm. The moral of this story is that there is always something delicious waiting to be made. Just live Velocurean and let it speak to you. Enjoy!

- Joshua Seaman

- Photo by Sherry Heck

INGREDIENTS:

• 1 pound farfalle pasta
• 4 sun-dried tomatoes (in oil) julienned
• 18 ounces artichoke hearts (in oil) quartered
• 6 cups (1 bag) fresh baby leaf spinach
• 5 pieces thick cut bacon
• ½ cup breadcrumbs
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• Kosher salt and fresh ground pepper to taste

DIRECTIONS:

Bring a large pot of water to a boil, cook pasta according to the directions.

Place bacon on double layer of paper towels (long enough for the bacon), then cover with another double layer of paper towels. Cook in microwave for 2 minutes on high, then crumble.

Julienne the sun-dried tomatoes, strain the artichokes (reserve the fluid) and then quarter.

In a large skillet heat 2 tablespoons of olive oil, when the oil begins to shimmer add the garlic, sun dried tomatoes and red pepper flakes (this will infuse the oil) for about 5 minutes. Add artichoke hearts and cook for about 3-5 more minutes. Then add the spinach in intervals and sauté down for about 3 minutes. Add bacon and sauté for about 1 minute then transfer contents in a bowl.

Using the same skillet, (do not clean) add ¼ cup of reserved artichoke oil, reduce down, and then add the breadcrumbs stirring frequently ’til golden brown (the bread crumbs will absorb the flavor). In a large pan (I use a wok or just use the pasta pot) add the pasta and 2 tablespoons of butter, 1 tablespoon of extra virgin olive, salt and fresh ground pepper. Once the breadcrumbs are browned and the butter is melted, combine the breadcrumbs with the pasta and toss. Add the artichoke heart mixture and toss again.

Plate and add feta cheese.