Dear Pasta,With Love

I think pasta is the food of love. There really isn't a set recipe, you make the sauce by feel. Sometimes you feel like more of this, sometimes you feel like more of that. You really can't go wrong. The more love you put the better it tastes!

My mom really loves marinated artichokes so she suggested a pasta sauce with that. I really love anchovies and olives so I thought I would do a veggie tomato sauce with all of the above.

I am really excited about this sauce. It came out so delicious! I had to call my boyfriend to tell him that I just made this incredible sauce. Really there is no recipe. You can add more of something or less of something as you like. I made a huge batch so I can freeze some and eat it later. Here is what I did:


Linguine with Artichokes, Olives, and Vegetables

1 onion diced
5 cloves garlic minced
2 zucchinis diced
2 eggplants diced
1/3 lb of marinated artichokes cut into chunks
1/4 lb of olives ( I used Gaeta olives, make sure to take the pits out and roughly chop)
handful of sun dried tomatoes (rinsed and chopped into pieces)
1 can of crushed tomato
10 filets of anchovies (mine had capers too, slighty chopped)

1. Sweat onion in olive oil.
2. Push onion aside and saute garlic in olive oil.
3. Throw in zucchini and eggplant and saute until tender. You can throw the lid on the pan.
4. Sprinkle in a little dried oregano and freshly ground black pepper.
5. Once the eggplant and zucchini are tender throw in the artichokes, olives, anchovies, and sun dried tomatoes. Stir.
6. Pour in crushed tomatoes and simmer for a couple of minutes.
7. Add a spoonful of sugar. Because the artichokes, olives, anchovies, and sun dried tomatoes are already salty make sure to taste the sauce after the flavors have melded together. Add salt if needed.
6. Toss with al dente pasta.