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Lemon Carrot Raisin Bread with Lemon Glaze
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Cinnabon Cinnamon Rolls
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Vegan Tacos
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Homemade Sushi
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Crab BLT
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Vegan Penne Olive & Artichoke Hearts
A fresh tomato sauce always gives pasta something extra. You can dress up or down the flavors and cooking homemade pasta sauce is so easy! I use to be addicted to Prego, that was all I needed with some pasta…I guess I have grown in what I like in pasta and what I think is delicious!
This vegan recipe features olives and artichoke hearts, a very yummy combination. I always make this at home as my pasta go-to-dish. It is reliable in taste & time. While the sauce is simmering, you can boil up the pasta. Feel free to add extra veggies too. Because this is one of my regular pasta dinners, I am entering it in “House Favorites: Vegan” hosted by Chez Cayenne.
Delicious Rating: Super easy recipe to cook and the taste is delicious. If you like more wine, please add more. I love the artichoke hearts with this sauce. They fall apart while simmering and you have a piece in every bite. I also add corn to this recipe and you may omit if you’d like. I add corn to almost every red sauce pasta I make, something about the little yellow kernel, I just love corn! This is a delicious house favorite and if you give it a try please let me know how it turned out!
FOR RECIPE & PHOTO GUIDE CLICK →
Vegan Penne Olive & Artichoke Hearts
This is a Vegan Recipe! Serve with salad and bread
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 28 ounce can of plum tomatoes, drained & chopped OR 2 lbs of ripe plum tomatoes
- 10 ounces of artichoke hearts, drained
- 2 cups of corn kernels, drained
- 3 tbsp of red wine
- 1 tsp red pepper flakes
- ½ cup olives, chopped
- Salt & Pepper to taste
- 1 lb penne pasta
Instructions
- In a large pan heat olive oil over medium heat.
- Add onion and cook for about 5-minutes.
- Stir in garlic and 3 tbsp of tomatoes and cook for one minute.
- Add the rest of the tomatoes, artichoke hearts, corn, wine, red pepper flakes, and olives.
- Reduce heat to low and cover.
- Cook pasta as directed and drain.
- Season sauce with salt and pepper to taste.
- Place pasta in a large serving bowl and toss in sauce.
- Serve immediately.
If you want the onions more fine, dice them up smaller. But they do cook down so I just did a rough chop.
Next time I will double the amount of artichoke hearts as they are a delicious addition to this recipe.
Only cook the pasta as the sauce is nearing completion. That way the pasta will still be hot and able to suck in the sauce for that much better pasta.
Delicious!
It’s amazing how our tastes change over time, isn’t it? Fresh tomato sauce is the best, and you’ve used a great combination of ingredients here. Thanks for sending this to House Favorites!
Thanks Claire! Pasta is definitely a favorite of mine. I had to submit this recipe
Hi Raven, the June wrap-up of House Favorites is up. Thanks again for your entry!
Thanks Claire!