Since I had leftover artichoke hearts to use up, I made this easy pasta recipe. What I love about this recipe is that it can be adapted to your liking or what you have on hand. It is also very quick to make- a major plus in my house!
Tomato, Pesto & Artichoke Pasta
1/2 Box Pasta (I used rotini)
1 Can Diced Tomatoes (I like the ones already seasoned with Italian seasonings!)
1 Small Can Olives (Diced or sliced)
2 Fresh Artichoke Hearts (Diced)
1 Tablespoon Pesto
1/2 Teaspoon Sugar
In a large pot boil water to cook the pasta. Cook according to package directions.
In a sauce pan over medium heat, add diced tomatoes with all juices. Add in olives, artichokes, pesto and sugar. Simmer over low-medium heat for a few minutes. I just cooked until the pasta was done.
- If you don’t have fresh artichoke hearts, feel free to substitute the jarred kind.
- I used pesto I made and froze into cubes. If you don’t have pesto on hand, use basil and some toasted pine nuts. Sometimes I add toasted pine nuts in addition to the pesto- love the flavor of pine nuts!
- The sugar is not absolutely necessary but it helps cut the acid in the tomatoes.
Make sure to check out the rest of my easy recipes!