Weeknight Easy Artichoke Sauce for Your Favorite Pasta

While thinking of a pot luck-is midweek dinner I cam upon Giada recipe that I meant to try, but as usual I had to work with what I had on hand instead of heading to the grocery store. Find the link to Giada’s recipe below...Jars and containers emptied from the fridge today produced the ingredients for a quick pasta sauce for dinner and now it looks fabulous and smells like a little trattoria in the house. Talk about a last minute great dinner idea since I always have a container or 12 of fresh homemade sauce stashed in the freezer anything is possible for dinner.

Serve over your favorite pasta and enjoy a great salad and warm crusty bread or focaccia…

YaYa’s last minute artichoke sauce ingredients:

1 large fresh heirloom tomato large diced
4 small cloves of garlic minced
1/2 sweet onion small diced
2 anchovies
1 whole roasted red pepper, seeds removed and diced
6 ounces canned or boxed quartered artichoke hearts
1/2 glass jar marinated quartered artichoke hearts, 1/4 cup drained juice reserved for the sauce

2 tablespoons sun-dried tomatoes in EVOO
1/4 cup white wine
1/4 cup carrot juice
1/2 inch parmesan rind
pinches of red pepper flakes
sea salt & pepper to taste
28 ounces marinara sauce
1/4 cup EVOO
2 sprigs fresh thyme
5 or so fresh basil leaves
1 big fat fresh bay leaf

Heat a sauté pan over medium low heat and add olive oil add the onions and sauté for about 2 minutes. Toss in the minced garlic sauté for 30 seconds and add the diced tomato, and the red pepper cook for 4-5 minutes stirring until the tomatoes break down a bit, add the white win cook for 2 minutes and toss in the artichoke marinade. Add the marinara sauce, carrot juice, red pepper flakes, salt, and pepper. Toss in fresh basil leaves, fresh thyme sprigs, and bay leaf…I put a bit of parmesan rind in most of my tomato sauces so if you have one, by all means toss it into the sauce.

Mike likes meatballs and I had enough ground pork to make several to add to the sauce after roasting them in the oven, but not necessary.

Link to Giada’s Fusilli & Artichoke sauce recipe: