May 12, 2010

Pasta with Artichoke Hearts

artichokes, beans, Healthy Recipes, Italian, main dish, One-Dish Dinners, pasta, stovetop, Vegetarian Recipes

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44 ratings

Prep time: 24 minutes
cooking time 21 minutes
Servings: 6
Partner: Autumn Salad

Grandma’s table was often covered with steaming bowls of fragrant pasta.

Ingredients

12 ounces bow tie pasta
1 tablespoon olive oil
1/2 cup chopped green onions
2 (14 1/2-ounce) cans diced tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon each cumin and salt
1/8 teaspoon each red pepper flakes and black pepper
1 clove garlic, minced
1 (15-ounce) can black beans, drained
1 (14-ounce) can artichoke hearts, drained

Directions

1

Cook pasta using package directions; drain well. Keep the pasta warm.
2

Heat olive oil in a large nonstick skillet over medium heat. Sauté green onions in hot olive oil for 6 minutes.
3

Add undrained tomatoes, oregano, cumin, salt, red pepper flakes, black pepper and garlic to green onion mixture and mix well. Reduce heat to low. Simmer, covered, for 10 minutes.
4

Rinse black beans; drain well. Add to tomato mixture and mix well. Simmer for 5 minutes longer.
5

Cut the artichoke hearts into quarters. Combine artichoke hearts, pasta and black bean mixture in a large bowl and toss to mix. Serve immediately or at room temperature.

Grandma's Secret Trick

Canned tomatoes are so simple to make that Grandma did them herself using the tomatoes in her garden. She poured boiling water over the tomatoes, which loosened the skins so she could slip them off easily, then diced the tomatoes. She packed them into hot sterilized 1-pint jars, topped them with sterile lids and rings, and processed the jars in a hot water bath for 5 to 10 minutes.