4 tbsps olive oil
1 clove garlic, minced
2 to 3 large, vine ripened tomatoes, chopped (or 1 15 oz can of diced tomatoes)
1 14 oz can artichoke hearts, quartered
Splash of dry white wine
Salt and pepper to taste
1 package of pasta (I like spaghettini for this one but use what works for you)
Cook the pasta per package instructions.
Meanwhile, heat oil and garlic in a large skillet until garlic is tender, about five minutes. Splash in your wine; about two tablespoons should do the trick. Add tomatoes, salt and pepper; drain artichoke hearts and add them as well. Reduce heat and simmer, stirring occasionally to break up the artichokes, while the pasta finishes cooking.
Once the pasta is done, drain it thoroughly and then add the pasta to your sauce. Stir to coat and serve. This is tasty with grated parmesan cheese and a loaf of French or garlic bread. Leftovers are even better on a warm day as they can be eaten right out of the frig as a pasta salad. Consider dressing the servings with some fresh squeezed lemon juice to wake up the citrus flavors. Bon appetite ~
Header: A Flemish Family at Dinner by Gillis van Tilborch