Emily’s artichoke and tomato pasta
Something simple yet comforting for the end of the working week! Don’t get too caught up in precise quantities…but basically, remember that a 500g bag of pasta usually serves about 4 (when combined with other ingredients). You can usually get marinated artichoke hearts at the supermarket, sort of by the sundried tomatoes. I like this section :)
Thanks to Emily Fountain for the recipe…once I make her vegan chocolate cake a pic + recipe will be coming soon!
Artichoke heart and Tomato Pasta
Pasta of your choice
1 jar marinated artichoke hearts
½ cup onion
2-3 cloves garlic
1 can Italian style tomatoes
Extra virgin olive oil (or whatever taste preference) for sautéing
-Cook pasta until almost done.
-While pasta is cooking, heat a little oil in skillet and add onion and garlic. Sauté until onion is clear.
-Drain artichoke hearts and add to skillet. Add can of tomatoes to skillet. Mix and bring to a boil.
-Lower heat and add partially cooked, drained pasta to the skillet and mix.
-Let simmer for 8-10 minutes.
-Serve and enjoy!