This "Tomato Artichoke Pasta" is one of the best meatless dishes I have made in a long time! I couldn't stop eating it and it was just as good the next day also! This is a great for those trying to do more meatless meals or vegetarians, but it can also be served as a side dish for a main course that does feature meat! I think it would be great with grilled chicken breasts! I am definitely not a meatless eater most days. I love to have a balance of everything in my diet, but this actually was very satisfying to me, because it's so full of flavor! Here is what you will need for this pasta dish:
8 oz. butterfly or penne pasta
1/2 cup shredded Parmesan cheese, divided
1/4 cup extra virgin olive oil
1 medium sweet onion, diced
2 tsp. minced garlic
2 (15 oz.) cans of stewed tomatoes with Italian seasoning (garlic and basil)
1 (15 oz.) can of artichoke hearts, drained and rough chopped
2 tsp. sugar
1/2 tsp. Greek seasoning (could substitute Italian seasoning)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper or red pepper flakes (optional)
1/4 cup fresh chopped basil or 1 tsp. dried basil
1/4 cup chopped green onion, including the green tops
Cook the pasta according to package direction for al dente (about 1 minute less than recommended). Drain all of the water except about 1/4 cup. Return the pasta with the 1/4 cup water back to the pot. Toss with 1/2 of the Parmesan cheese just to coat the pasta.
Place the olive oil in a large skillet and heat to medium high. Saute the onion and garlic just until tender. Add the tomatoes. Do not drain them. Add in the artichoke hearts. I chopped these, but left them in pretty good size chunks. Remove any of the outer pieces that can be sort of tough.
Add all of the seasonings. Simmer over medium low heat for about 20 minutes uncovered, breaking up the tomatoes with a spoon. It should thicken just slightly.
Pour the pasta in a pasta bowl or large serving dish. Top with the sauce, the rest of the shredded
Parmesan cheese and some chopped green onions! Serve immediately!