A simple, delicious and super quick pasta dish that is sure to be a favorite! Packed with all the best Mediterranean flavors. Serve as is or with parmesan, feta or ricotta salata. Recipe adapted from Cooking Light.
Course: Dinner, Veggies, Pasta
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 3- 4 servings
Author: Healthy Gluten-free Family
8ozor about 2 heaping cups of your favorite Gluten-Free pasta
1/4teaspooncrushed red pepperuse 1/2 - 3/4 tsp if you want spicy
1/4teaspoonfreshly ground black pepper
10kalamata olivespitted and coarsely chopped
1/2heaping cup marinated artichokes
3-4tablespoonof tomato paste to the recipe.
1/4cuptorn basil leaves
Optional: Parmesanfeta or ricotta salt for serving
Bring a large saucepan of water to a boil (without salt ) . Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
While pasta cooks, heat a large skillet over medium heat.
Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
Add tomato paste, stir over heat for about 1 minute.
Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
Add pasta, and simmer 2 minutes. If need more liquid, add reserved pasta water, hot water or more broth as desired.
Stir in spinach and basil; cook 2 minutes or until greens wilt.