Tomatoes and artichoke hearts with pasta

By blum099

Ingredients

• 12-oz. water-packed artichoke hearts
• 1 –2 tablespoons olive oil
• 1-cup chopped onions
• 2-tablespoons minced garlic
• 1-24-oz. can crushed tomatoes
• 2 - tablespoons tomato paste
• 1-teaspoon dried basil
• 1-teaspoon dried oregano
• 1/2-teaspoon dried rosemary
• 1/2-teaspoon crushed red pepper
• salt and freshly ground black pepper to taste
• 1/4-cup flat leaf parsley, chopped
• juice and zest of one small lemon
• 1/2-teaspoon sugar (evaporated cane juice)
• 1-cup of prepared plant protein (optional)
• 12 oz. package dried pasta, cooked (linguini or thin spaghetti recommended, gluten-free if required)
• Drain the artichokes and cut them in half lengthwise.
• Sweat the onions in the oil for 10 minutes. (Cook over low heat in a heavy, covered pot, until translucent) Add the garlic during the last two minutes.
• Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
• Simmer, uncovered for 45 minutes.
• Add the artichoke hearts and simmer for 20 minutes, stirring occasionally.
• Stir in the parsley and half the lemon. Taste and add the rest of the lemon if you want more tang. Add salt and pepper if needed. Adjust sweetness, if needed.

Preparation

Step 1

Drain the artichokes and cut them in half lengthwise.
Sweat the onions in the oil for 10 minutes. (Cook over low heat in a heavy, covered pot, until translucent) Add the garlic during the last two minutes.
Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
Simmer, uncovered for 45 minutes.
Add the artichoke hearts and simmer for 20 minutes, stirring occasionally.
Stir in the parsley and half the lemon. Taste and add the rest of the lemon if you want more tang. Add salt and pepper if needed. Adjust sweetness, if needed.