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“I LOVE artichokes, and this is a wonderful vegan pasta sauce that makes great use of these delicious little thistles. I usually have canned artichoke hearts on hand instead of jars of the marinated ones. For this recipe, I simply added 1/4 cup or so of my favorite Italian salad dressing with a shake or two of crushed red pepper and some dried italian spices in place of the reserved marinade. Non-vegans, feel free to top your servings of pasta with grated cheese. I spinkled the top of ours with some nutritional yeast which is a nice vegan alternative to parmesan cheese.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain artichoke hearts and coarsely chop, reserving marinate for the sauce.
  2. Heat olive oil in a large saucepan.
  3. Add onions, garlic, spices, and reserved marinade.
  4. Saute over medium-low heat for about 10 minutes, or until onions and garlic are soft and translucent.
  5. In a large bowl, AND with clean hands, lightly crush the whole plum tomatoes in their juices.
  6. Add the tomatoes, cover and bring to a boil, then let simmer for about 30 minutes.
  7. Add chopped artichokes and fresh parsley.
  8. Stir and simmer for another 5 minutes.
  9. Use to top 1 lb of your favorite pasta.

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