I was searching for an easy-to-prepare dish that was light and refreshing. I stumbled across a few inspiration recipes in Food Network Magazine, epicurious.com, and allrecipes.com and created this. It turned out just like I thought it would – light, but with a bite 😉
Pasta with Tomatoes and Artichokes
1 14 ounce can artichoke hearts, roughly chopped
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 28 ounce cans whole tomatoes, crushed*
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon red pepper flakes, or to taste
salt and pepper, to taste
12 ounces pasta of choice, cooked
- Heat olive oil in medium saucepan. Add onions and cook until almost translucent. Add in garlic and cook until onion are translucent.
- Stir in tomatoes, tomato paste, oregano, basil, parsley, red pepper flakes, salt and pepper. Simmer for 30 minutes, stirring occasionally.
- Add in artichoke hearts (liquid, too!) and simmer for an additional 15 minutes.
- Serve over cooked pasta.
*I crushed the tomatoes with a potato masher in the pot. Super easy and not at all messy!