ARTICHOKE, CAPER AND TOMATO PASTA
The creamy subtlety of the artichoke balances the pungent, salty flavor of capers and green olives in this all around sauce you’ll want to eat right out of the pan!
Prep and Cook Time: 30 minutes
- 10 ounces pasta of your choice
- 1 medium yellow onion, chopped
- 1 red pepper, chopped (you can use a green bell if you prefer)
- 1 pkg. regular (non-seasoned) Seitan, chopped roughly.
- 2 cups chopped spinach
- 2 garlic cloves, minced
- 1 tablespoon capers
- 1 (14-oz.) can quartered artichoke hearts, rinsed and drained
- 2 medium tomatoes, roughly chopped
- 2 cups tomato (no or low salt) sauce
- Option: 1/2 cup horseradish bloody mary mix*
- ¼ cup sliced green olives
- ¼ cup dry white wine (optional)
*I didn’t have enough tomato sauce, so I improvised with this bloody mary mix. It gave it a great added flavor, but the salt content in the mix is rather high, so I only added ½ cup. If you like the idea of that flavor, you can also just add a tablespoon of prepared horseradish.
- Heat large non-stick pan and add ½ of your chopped onions. Cook for 3 minutes, then add red pepper. Cook until they begin to soften.
- Add the chopped seitan and cook for 7-8 minutes, stirring occasionally.
- Stir in the spinach and cover until spinach is wilted.
- Transfer this seitan mixture to another bowl, cover and set aside.
- Using the same non-stick pan, heat the remaining onions and garlic and cook until soften. Use a little tomato sauce to keep onions from sticking.
- Add the capers, artichokes and tomatoes and cook for 3 minutes.
- Add the olives and tomato sauce, stir and cook for at least another 5 minutes.
- You can cover it and let simmer for 10 minutes.
- Cook your pasta according to package directions.
- Before serving, stir in the the white wine.
This sauce is great over gluten-free or whole grain pasta, but can also be used on your vegetable medley or as a potato topper. Don’t forget the chopped parsley!
Option: Blend 1/4 cup of the sauce and add it back to the pan to thicken the entire dish.