Artichoke Pasta

Tonight I threw together a pasta sauce with a number of flavorful items in the back of my refrigerator and cabinets. It was quick to make, dynamic in flavor, healthy, and most importantly, it received raving reviews from my children (2 and 4) and my partner. I embarked by googling the ingredients to see what ideas I could find. Fortunately, as I love artichokes, I was able to keep that in the experiment.

I call it Artichoke Pasta:


4 cloves garlic
1/4 cup olive oil (approx)
1/4 - 1/2 cup pine nuts
8 kalamatta olives pitted and chopped
1 14 oz can of fire roasted tomatoes, drained
1 can artichokes, chopped
1/4 cup fresh basil
2 teaspoons oregano (i used dried)


Heat olive oil at medium heat. Add garlic and pine nuts until slightly browned. Add tomatoes and the rest of the ingredients and cook for 5 minutes. You can blend this for the little ones and serve with any kind of whole wheat pasta with or without parmesan. If you are like me, you may consider adding more tomatoes