Tonight was a "raid the pantry for something tasty" night. While this time of year is perfect for fresh produce in the Midwest, this meal is a delicious option if you're out of tomatoes or for the Winter when you're relying on canned veggies. But let's not think about Winter yet. Sorry I brought it up.
Bowtie Pasta with Olives, Artichokes, and Fire Roasted Tomatoes
Inspired by Vegan Planet
Makes a huge pot full!
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
3 large cloves garlic, minced
1 large jalapeno pepper, minced
2 Tablespoons tomato paste
2 14.5 ounce cans fire roasted diced tomatoes
1 14 ounce can artichoke hearts, drained and chopped
1/4 cup Cabernet Sauvignon (or red of choice)
10 Kalamata olives, pitted and chopped
8 Queen-sized green olives, chopped
Salt and pepper to taste
1 pound whole wheat bowtie pasta
1/4 cup pinenuts
fresh basil to garnish
Heat olive oil over medium heat in a large skillet. Saute onion for a few minutes until it begins to soften. Add garlic and jalapeno and saute for a minute or so. Don't let the garlic burn! Add the tomato paste and combine. Add the tomatoes through salt and pepper and simmer to thicken while you make the pasta (about 20 minutes or so).
Cook the pasta. While it cooks, toast the pinenuts in a skillet. Only for a few minutes because they burn quickly. Drain the pasta when done, and combine in a large pot with the sauce. Check for seasoning. Garnish each serving with toasted pinenuts and fresh basil.