Sun-dried Tomato & Artichoke Pasta

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When I was learning to cook I tried to look for an easy way to combine ingredients I loved (tomatoes!!, artichokes and pasta – of course) into one dish. This particular dish has been a staple in my diet for the past five years and is relatively easy to make. Several ingredients can be found simply by looking around your kitchen. It can also be a versatile dish in the sense you can add vegetables as you see fit/what is left over in the fridge. I hope you enjoy this pasta as much as I do!

Great for: last minute dinners, meal prep, craving pasta!

Extra note: I usually make this dish with spinach however I forgot to pick some up beforehand!

Ingredients:

  • 4 tablespoons oil of your choosing – I used avocado oil
  • 3 large cloves of garlic, minced
  • 1 small onion, finely chopped (approximately 1 cup/250 mL)
  • ½ cup (125 mL) sun-dried tomatoes (I used the bagged version but you can use sun-dried tomatoes in oil if you have that!)
  • 1 (28 ounce/796 mL) can diced tomatoes, with juices
  • 1 (14 ounce/398mL) can artichoke hearts, drained and quartered (use marinated artichokes if you prefer)
  • 1 teaspoon (5  mL) garlic powder
  • 1 teaspoon (5 mL) red pepper flakes – or to taste
  • 1 teaspoon (5 mL) onion powder
  • 1 teaspoon (5 mL) dried coriander leaves
  • Salt & pepper to taste
  • 1 package (375 g) linguine noodles

Add ins: 1 package (5 ounce/142 g) spinach, protein of your choosing, additional seasoning

Substitutions: pasta can be substituted for gluten free option

Instructions:

  1. In a large saucepan, heat oil over medium heat. Add in finely chopped onions and cook until soft (3-5 mins). Once onion is soft, add in garlic and sun-dried tomatoes. Leave to simmer for 3-5 minutes.
  2. While this is simmering, in a separate pot boil water. This is for the pasta (cook according to package directions).
  3. Once mixture has simmered for 3-5 minutes, add can of diced tomatoes with juices into the saucepan. Add artichokes, garlic powder, red pepper flakes, dried coriander leaves and salt & pepper to taste.
  4. Cover and simmer mixture on low heat until pasta is done cooking (or longer if you can, this is where the flavour comes from).
  5. Once pasta is cooked, strained and add into sauce pan. Stir to coat the pasta noodles. If you are adding spinach, add in and allow to wilt before adding the pasta.
  6. Allow noodles to marinate for about ten minutes, then serve.

Serves: 4-6

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