Pasta with Artichoke Sauce

So after opting to scratch the idea of going to the grocery store and instead take advantage of the very nice weather by taking a walk with Addy, I began to wonder, hmmm what's for dinner tonight? And I knew that would be exactly what Brian would ask me too so I had to think of something. Now there was no meat defrosted and all I had to work with were things in the pantry but I have to say the result was something quite tasty and would probably make its way into the dinner menu rotation. So for all of you busy gals (or guys) out there looking for a tasty meal, here you go . . .

Pasta with Artichoke Sauce (this is just enough for 2 people, with perhaps a little left over sauce)

1/2 lb. of your favorite short pasta
1/2 tbs olive oil
1 small onion chopped
1 clove of garlic minced
1 large (28oz) can of whole tomatoes
1 small (14.5oz) can crushed tomatoes
1 tsp each of dried oregano and basil (or more to taste)
salt and pepper to taste
1 small (14.5oz) can of artichoke hearts

In a large sauce pan heat the oil over medium heat. Add the onions and garlic and cook until tender, about 2-4 minutes. Add the tomatoes, oregano and basil. Break the whole tomatoes up a bit and bring to a simmer for about 20-30 minutes stirring occasionally until the sauce thickens. Add salt and pepper to taste and then add the artichoke hearts.

While the sauce thickens cook the pasta according to the package. Toss the pasta with the sauce after cooking and serve.

FYI - the sauce can be refrigerated for about 2 days or frozen up to 3 months if you want to make extra and add your favorite ingredients like chicken, veggies, etc. Also, a pinch of red hot pepper flakes could add a little spice to the sauce as well.

Bon Apetit!!