If you’re looking for a really tasty recipe for a busy weekday meal, this is it. The sauce is made up of ingredients you can keep in your pantry and can be pulled together in the time it takes to boil water and cook the pasta. What’s really great about this recipe is that even though it’s quick to prepare it tastes special enough to serve to company. The artichokes are not in the traditional recipe and you can omit them if you don’t have them on hand. However, I recommend you do add them as they make the dish really gourmet. (Trader Joes has frozen artichoke hearts that are a really good deal.) If you have time, make the sauce a couple of hours in advance so the flavors have a chance to merge. The longer it sits, the more flavorful it becomes.
3 cloves garlic, minced
28 oz can diced tomatoes, fired-roasted if available
¼ c red wine
1/8 – ¼ t red pepper flakes
1 t oregano
¼ c chopped fresh basil, divided (or 1 T dried if you can’t get fresh)
½ c kalamata olives, chopped
2 T capers
1 ½ c chopped defrosted frozen (or canned) artichoke hearts
Salt and pepper to taste
Toasted pine nuts
Vegan Parmesan cheez
Angel hair pasta, cooked according to package directions
Sauté garlic in a little water just until soft. Add tomatoes, wine, red pepper, oregano and half of the fresh basil (or all of the dried basil, if that’s what you’re using). Let simmer for about 7 – 10 minutes until it begins to thicken. Add olives, capers and chopped artichokes. Simmer for an additional 5 minutes or more until flavors blend and sauce is reduced somewhat. Adjust seasoning (you probably won’t need any salt since the olives and capers are so salty) and add the rest of the fresh basil.
Serve over hot pasta, garnished with Vegan Parmesan cheez and pine nuts.