Torchiette Pasta with Olives, Artichokes and Sun-dried Tomatoes
Just the other day I was working on FLAVORATI and noticed that my recipes make me look like a junk food maniac.
Which is sort of true.
Okay! It’s totally true!
I just love legit food!
I also include that ish on FLAVORATI because I want people to know that vegan food isn’t all gerbil pellets and lettuce. Vegetables are actually tasty and full of flavor.
Hence, the name FLAVORATI.
And while all my recipes are indeed plant-based, I can openly admit they aren’t all completely healthy. Sometimes I can be heavy with the oil, excessive with the salt and a little too inclusive of processed ingredients.
Which is why I make a point to have a grip of greens in one of my daily meals and/or some raw veggie/fruits snacks while I’m at my desk job. (Too bad, part-time food blogging doesn’t pay the bills.)
Yet, I know I can totally do better with the ish I’m putting in my body.
With that said, I’m going to TRY and be more aware about posting healthier recipes.
But please don’t crucify when I share a greasy burger or create another loaded potato dish. Because out of respect for myself, I need to eat a creamy pasta every now and then.
I mean, a good balance is okay, right?
For starters, check out this torchiette pasta with olives, artichokes and sundried tomatoes. Aside from the crumbled salt-infused tofu that is sprinkled on top, I didn’t add any salt and used the minimal of the minimal amount of oil.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
Ingredients You’ll Need
2 cups torchiette pasta
1 tsp olive oil
1 ts. garlic minced
½ 28 oz can whole peeled tomatoes and reserve
2 cups oil-packed artichoke hearts, drained and chopped
1 cup pitted kalamata olives sliced
1 cup sun-dried tomatoes chopped
Freshly ground black pepper
Pinch red pepper flakes
1 tbsp basil chopped for garnish
Let’s Do This
- Bring a large pot of water to a boil and cook pasta per package.
- As the water boils and the pasta cooks, heat olive oil in a medium-sized skillet or saucepan over medium heat. Add the minced garlic and let it sizzle for about 45 seconds.
- Grab a whole tomato from the can and squeeze/smash it in your hands over the skillet, dropping it in when it’s broken down into pieces. Repeat this for 6-7 tomatoes.
- Pour in about 1/3 cup of tomato reserve.
- Cook for about 4 minutes, then add olives, artichokes sundried tomatoes and red pepper flakes. Stir together.
- Sprinkle with black pepper and cook the sauce for 6 more minutes.
- Then add the cooked pasta directly into the saucepan and toss.
- Garnish with basil and serve.