The always funny and always clever Jason Wrobel takes gluten-free rice penne and whips it into a delicious artichoke basil pasta. This dish is rich in omega 3s and antioxidants like lycopene, but it's the flavor that truly shines. Hold onto your socks. This recipe is bound to knock them off.
Artichoke Heart & Basil Pasta
- Dry pasta (enough for 2 people)
- 1/3 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 1 6-oz jar marinated artichoke hearts, drained and chopped
- ¼ cup fresh basil, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
In a large pot of salted water, boil the pasta. While pasta is cooking, sauté the pine nuts and garlic in a large saucepan on medium-low heat with oil until garlic starts to soften. Don’t let the garlic burn. Add the tomatoes, artichokes, basil, oregano, salt, and pepper and heat thoroughly. Drain noodles and return to the pot. Add the sauce to the noodles and toss together well. Serve immediately. Makes 2–4 servings.