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Week of 12/13/21

Mediterranean Pasta with Artichokes and Capers
with green salad with avocado and oranges

Active: 40 Total: 40
Original GF Paleo Vegetarian
Mediterranean Pasta with Artichokes and Capers

This Mediterranean pasta will transport you to Italy with a rich tomato sauce and tart flavors from artichoke hearts and capers. This meal was featured way back in 2015 so we were excited to bring it back to a meal plan this week. 

Tags
Freezer Friendly
Cuisines
European - Mediterranean
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59

Ingredients

Metric
Servings:
4
Mediterranean Pasta with Artichokes and Capers:
  • Pasta, penne (or other similar shaped pasta) - 8 oz
  • Garlic - 2 cloves , minced
  • Shallots - 1 clove , diced
  • Artichoke hearts - 10 oz , chopped
  • Tomatoes, diced (14 oz / 397 g can) - 1 can
  • Oil, cooking - 1 Tbsp
  • Basil, dried - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Tomatoes, crushed (14 oz / 397 g can) - 1 can
  • Sugar - 1 tsp
  • Capers - 2 Tbsp
  • Cheese, feta (opt) - 3 oz , crumbled
Mixed Green Salad with Avocado and Oranges:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Oranges - 1 , segmented
  • Avocados - 1 , cubed
  • Salad greens of choice - 5 oz

Prep

  1. Cook pasta - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. If prepping ahead, toss pasta with some oil to minimize sticking. (Can be done up to 5 days ahead)

  2. Garlic / Shallots / Artichoke hearts - Prep as directed. Combine garlic and shallots. Store artichoke hearts separtaely. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together red or white wine vinegar and mustard. Add cooking oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

  4. Oranges - Peel and divide into segments. (Can be done 1 day ahead)

  5. Diced tomatoes - Drain.

  6. Avocado - Cube.

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Make

  1. Heat a saute pan over medium-high heat. Add cooking oil (portion for pasta) and then garlic, shallots, basil, and oregano. Saute until fragrant, ~1 minute. 

  2.  Add diced and crushed tomatoes with sugar. Saute for 5 minutes to let the flavors come together.

  3. Fold in artichoke hearts, capers, and pasta. Cook everything together until evenly combined and heated through. Season with some salt and pepper.

  4. When pasta is done, toss vinaigrette with greens, oranges, and avocado. If using feta, sprinkle over pasta and enjoy with salad.

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