Pasta Puttanesca

Pasta Puttanesca

2 cloves garlic sliced

2 small onions chopped coarsely

coarse sea salt

fresh ground black pepper

2 tomatoes chunky diced

1 can artichokes hearts (in water) chopped coarsely

2 tbsp capers

1 can black olive chopped coarsely

1/4 cup kalmatta olive chopped

1 pinch dried oregano

2 pinch crushed red pepper

2tbsp minced sun dried tomato (in oil)

1/2 cup diced roasted red bell pepper

1/2 cup frozen green peas

3/4-1 cup fresh basil

1 box pasta of your choice

saute garlic and onion with all spices on med heat for 8 min in large chef pan (almost like a wok).  toss in the rest of all the ingredients and stir and bring to rolling simmer, then reduce heat to low and let simmer for at least 20 minutes (the longer you simmer, the more the flavors will meld).  You can plate up the cooked pasta and then spoon the sauce on top or if your sauce pan is big enough to house all the pasta and the sauce you can just dump the cooked pasta in the saute pan with the sauce, stir and then serve.  

Pasta- I always add 2 tsp olive oil and 1tsp salt to my pasta water, when the pasta is done, I like to rinse with cool fresh water to prevent from over cooking, I always (whether putting a sauce on the pasta or not) like to toss in 1/2 tbsp of earth balance when finished to keep it from sticking together.

Serves 4-5