What can I say? I was listlessly thumbing through a Parade Magazine one lazy Sunday when something caught my attention. Although it wasn't labeled as such, there was a great-sounding vegan pasta dish filled with artichoke hearts. I immediately went for the scissors and cut it out because you can never have too many recipes containing artichoke hearts.
As it turns out, the dish was as good as I hoped it would be, though I think it should be served over linguine, which is my favorite pasta shape. We had ours over whole wheat penne rigate with a side of kale.
Tomatoes and artichoke hearts with pasta (adapted from a recipe by Sheila Lukins)
- 12 oz. oil-marinated artichoke hearts
- 1–2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 28-oz. cans plum tomatoes, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper
- salt and freshly ground black pepper to taste
- 1/4 cup flat leaf parsley, chopped
- juice and zest of one small lemon
- 1/2 teaspoon sugar (evaporated cane juice)
- 12 oz. package dried pasta, cooked (linguini recommended)
- Drain the artichokes and cut them in half lengthwise.
- Sweat the onions in the oil for 10 minutes. (Cook over low heat in a heavy, covered pot, until translucent) Add the garlic during the last two minutes.
- Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
- Simmer, uncovered for 45 minutes.
- Add the artichoke hearts and simmer for 20 minutes, stirring occasionally.
- Stir in the parsley and lemon. Add salt and pepper if needed. Adjust sweetness, if needed.
