Spinach and Artichoke Pasta from The Local Epicurean

While I was home in Grand Rapids, Michigan over the holidays, a new shop opened in my neighborhood: The Local Epicurean.  This place is amazing - flavored organic pasta, salt blends, sauces, and chocolate truffles.  All made in house.

Inside the Local Epicurean

I went twice in one week, and both times I was blown away by how great this place is.  The space is beautifully used, full of natural light, gorgeous window displays, and rows and rows of delicious food!  The owners are very friendly and obviously passionate about their products.

I picked up four kinds of pasta: spinach and artichoke, portobello and parmesan, sage and garlic, and aged gouda and black truffle.  So the question I have with flavored pasta is, how do you highlight that flavor?  This question came up while talking with one of the owners, and he explained to us that the sauce should be fairly minimal, just a little olive oil, herbs, salt.  Simple and clean.

So, here's what I did with some of my pasta...

Recipe:

1 package Spinach and Artichoke pasta
2 tablespoons Extra Virgin Olive Oil
2-3 cloves Garlic, minced
1 cup Marinated Artichokes, chopped
Sea Salt

Bring water to a boil, cook pasta 4-6 minutes.

Meanwhile, heat oil in a large skillet.  Add garlic and artichokes and cook 3-5 minutes.  When the pasta is done, drain it and add to the skillet.  Sprinkle with salt and toss lightly to coat.

Serve.

With the minimal sauce, the flavor of the pasta really comes through, and it's delicious!  Great flavor, and amazing texture.

So if you're in Grand Rapids, Michigan, take a drive down Wealthy Street and stop at the Local Epicurean.  Pick up some pasta, some sauce, maybe a hand made truffle...it's a beautiful shop!