Dec 21, 2008

Tomato and Artichoke Pasta

There's no way you'd get someone in my family to eat any of the foods in this meal individually, but together they make a delicious homestyle food that's easy to throw together.

This recipe is enough to feed a small army, so scale it down if necessary.

2 (14 oz) cans rinsed and broken apart artichokes
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 (8 oz) cans tomato sauce
3 (14 oz) cans Italian style stewed tomatoes
1/2 (4.25 oz) can (or as desired) diced olives
2 (16 oz) cans rinsed chickpeas
1.5 cup chopped yellow onion (about 1 lg onion)
6 small mushrooms, diced
6 cloves garlic, minced
1 lb dry rotini or mezze penne pasta
Italian seasoning to taste
Black pepper to taste
Some oil for sautéing

1. Put one large pot of water on to boil. When it boils, add the pasta and cook until al dente, about 8 minutes.
2. Heat oil in a skillet and add onions and garlic. Sauté on medium-high until onions are translucent.
3. Drain the water out of the pasta. Add the cooked pasta, artichokes, olives, mushrooms, tomatoes, paste, sauce, onions, chickpeas, and spices to the pot. Simmer until heated through, about 8-10 minutes.

What We Do:
We use fire-roasted diced tomatoes and remove the stems from the artichokes and mushrooms, only using the tops.
This can be served cold for lunch the next day if desired.

Special Diet Considerations:
Buy wheat- or gluten-free pasta if necessary.
Use vegetable oil and not olive oil for strict fasting.

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