- 1 box of angel hair pasta (I use gluten free pasta)
- 1 can of diced organic fire roasted tomatoes (15 oz)
- 1 jar of capers (3-6 oz)
- 1 jar of marinated artichoke hearts, cut into quarters (8-12 oz)
- 3 cloves of garlic
- 1 tablespoon of sautéing oil (I use almond, coconut, sesame, or grapeseed)
- 1 bay leaf
- 1 tablespoon of oregano
Heat oil in pan on medium heat, chop or press garlic and add to oil, sauté for 2-3 minutes. Add tomatoes, bay leaf, and oregano to pan. Cover and let cook for five minutes, stirring occasionally. Lower heat to simmer and add capers and artichoke hearts. Add salt and pepper to taste. While simmering, prepare pasta according to directions on box. Drain pasta, remove bay leaf from sauce mixture, and add pasta to sauce pan, stir, and serve. OR serve sauce over pasta.
If you tried this recipe, leave us a comment below and let us know how it turned out!