This is what you need:
1 lb of Whole Grain Pasta (angel hair or spaghetti)
1 can of Diced Tomatoes (2 cans if you like a saucier sauce)
1 can of Artichoke Hearts (frozen would work fine too)
1/2 cup Olives (I use Kalamata, but any you prefer or have on hand will work)
1/4 cup Capers
1 tbsp Anchovy Paste (optional)
1/2 Onion - chopped
4 cloves of Garlic - minced
2 tbsp of Olive Oil
1/4 tsp Salt
1/4 tsp Black Bepper
1/8 tsp Red Pepper Flakes (optional)
Juice of 1/2 Lemon
1/4 cup Flat Leaf Parsley - chopped
Parmesan Cheese (optional)
This is what you do:
Bring a large pot of water to boil. While the water is boiling heat a large pan over medium-high with 2 tbsp oil and chop the 1/2 onion and 4 cloves of garlic. Add the onions and seasonings and cook until translucent, about 4-5 minutes. Add the garlic and 1 tbsp anchovy paste and cook for about 2 minutes. Add the can of tomatoes and artichoke hearts and let simmer for a couple of minutes. When the water is boiling, add salt and a few dashes of oil to it and drop your pasta. While the pasta is cooking, add the 1/2 cup olives and 1/4 cup capers. Mix all around and continue to simmer until pasta is cooked al dente per package directions. Reserve a bit of the pasta water before draining. after drained, put the pasta right into the sauce pan. Add the 1/4 cup parsley and juice of half a lemon. Coat the pasta and let sit for a minute or 2. Serve and sprinkle with cheese and a bit more parsley.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
First thing to do is get a large pot of water on high heat for the pasta, then chop half onion and mince four cloves of garlic. Add 2 tbsp of Olive Oil to a large sauce pan over medium-high heat.
Add the onions, 1/4 tsp salt, 1/4 tsp pepper and 1/8 tsp of red pepper flakes to the pan and cook for about 4-5 minutes until the onions are translucent.
Once the onions are translucent, add the garlic and the anchovy paste. Now, I realize anchovy paste doesn't sound appetizing to most of us, but when heated it has a nutty and salty flavor that work so well in this dish. However, it completely optional, and the recipe works beautifully without it too.
Admittingly, the anchovy paste does not look very appetizing either. Luckily, it cooks down to this:
Nothing to see here except onions and garlic that look delicious.
At this point, add the can of tomatoes with all the juices and drain and chop the can of artichokes
If you like your pasta to have a saucier type texture, you can always add another can of tomatoes here.
Run your knife through the artichokes so they are easier to eat and then add to the pan. Bring this to simmer.
This will cook fast, but check your package directions. You want the pasta to be al dente, which means it has a little bite to it, not mushy.
While the pasta is cooking, add the 1/2 cup olives and 1/4 cup capers to the sauce pan.
You can slice the olives or leave them whole.
Looking so good already.
Let this simmer and get the 1/4 cup flat leaf parsley and lemon ready.
Add a a couple tablespoons at a time until the pasta and sauce is at the consistency you like.
Drain the pasta and quickly place it right in the sauce pan. Add the parsley and fresh squeezed lemon juice. Mix around with tongs and add the pasta water as needed.
Taste and adjust the seasonings if needed.
Serve and top with Parmesan and parsley if desired.