This recipe was one I made quite awhile back (a year ago). I pulled it out of my files as my main computer’s hard drive took a dump yesterday morning, right after we had a power outage (it wasn’t related). Kirk is rebuilding it (thank you off-site backups!!) but for now I can’t upload new photos – and I get to use my teen’s computer or my iPad. First world problems and all, boy do I miss my computer though!
PS:Thank you all for SO many visits and comments yesterday during the Vegan Potluck. It was fun, I will do it agin if it is held! We have a great community out here, all of us crazy bloggers!
A quick and easy dinner, add more red pepper flakes if you like it spicier. Originally this recipe had cheese added. Now? I’d use finely ground almond meal mixed with Italian herb seasoning or Dry bread crumbs flavored with Italian herb seasoning. Both make great cheese substitutes for pasta!
Artichoke and Tomato Spaghetti
- ¼ cup extra virgin olive oil
- 1 large onion, peeled and diced
- 1 tsp granulated garlic
- 1 cup drained marinated artichokes, diced (reserve the liquid)
- 1 tsp dried basil
- ½ tsp ground black pepper
- ½ tsp red pepper flakes
- 14.5 ounce can diced tomatoes
- ¼ cup reserved marinade
- Parmesan cheese, if desired or ground almond meal + italian herb seasoning or Italian flavored dry bread crumbs
- 1 lb whole wheat spaghetti or 13.25 ounce multi-grain spaghetti
Bring a large pot of lightly salted water to boil, add the spaghetti and cook for time on package. Before draining reserve a cup of the pasta water.
Meanwhile in a large skillet heat the oil over medium heat, add in the onion and cook covered for about 5 minutes or until tender. Add in the garlic, artichokes and spices, cover and let cook for a couple of minutes.
Stir in the tomatoes and marinade, turn to medium-low and let simmer for 5 minutes.
Add in the drained pasta and toss to coat. Add in reserved pasta water as needed for a smooth sauce. Top liberally as desired with cheese, ground almonds or bread crumbs.