Mediterranean Pasta with Artichokes and Capers
mixed green salad with avocado and oranges
This Mediterranean pasta will transport you to Italy, and you'll never consider buying jarred tomato sauce again!
Smarts: Feel free to throw in some beans for added protein!
- Pasta, penne (or other similar shaped pasta) - 8 oz
- Garlic - 2 cloves , minced
- Shallots - 1 bulb , 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
- Feta (opt) - 3 oz , crumbled
- Oranges - 1 , segmented
- Vinegar, red wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Avocado - 1 , cubed
- Salad greens of choice - 5 oz
Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
Garlic / Shallots / Artichoke hearts / Oranges (for salad) - Prep as directed. (Can be done up to 3 days ahead)
Make vinaigrette - Whisk together red wine vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Diced tomatoes - Drain.
Crushed tomatoes - Open.
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Heat a saute pan over medium-high heat. Add cooking oil and then garlic, shallots, basil, and oregano. As soon as you can smell the aromatics, add diced and crushed tomatoes with sugar (or other preferred sweetener). Saute for 4 to 6 minutes.
While sauce is sauteing, cube avocado.
Fold in artichoke hearts, capers, and pasta. Toss to mix. Season to taste with salt and pepper.
When pasta is done, toss vinaigrette with greens, oranges, and avocado. If using feta, sprinkle over pasta and enjoy with salad.