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.