Learning each and every day

My quest to edify myself a bit every day

Day 257 – August 30

So far, I’m really liking my new vegetarian cookbook. Yummy recipes that aren’t terribly difficult to make. Today I tried out a pasta recipe: Artichoke and olive spaghetti. Really delish, and it was even better the next day. I didn’t take a pic since it’s the type of thing that doesn’t photograph well. But the pic wouldn’t really how shown the yummiliciousness, anyway.

And, the recipe.

Artichoke and olive spaghetti
Slightly modified from Vegetarian: a collection of over 100 essential recipes

Serves 4
2 T olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 T lemon juice
4 baby eggplants, quartered
20 fl oz strained tomatoes
salt and pepper
2 t superfine sugar
3 T tomato paste
14 oz canned artichoke hearts, drained and halved
4 1/2 oz pitted black olives
12 oz dried pasta
a few sprigs of fresh thyme

1. Heat 1T olive oil in a large skillet and gently cook the onion, garlic, lemon juice, and eggplants for 4-5 minutes, or until lightly browned.
2. Pour in the strained tomatoes, season with salt and pepper, and add the sugar and tomato paste. Bring to a boil, reduce the heat, and let simmer for 20 minutes. Gently stir in the artichoke halves and olives, and cook for 5 minutes.
3. Meanwhile, bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until just tender, but still firm to the bite. Drain well, toss in the remaining olive oil, and season with salt and pepper.
4. Transfer the pasta to a serving bowl and top with the vegetable sauce.

Enjoy!

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