I chucked the following into a pot: 1 lb. linguine broken in half, 1 can diced tomatoes, 4 1/2 cups water, 4 cloves garlic, sliced, 1 red onion, sliced, 1/2 cup marinated artichokes chopped, 1/2 cup kalamata olives, sliced, 1 basil cube (that I froze in oil), 2 tsp salt, a nice drizzle of olive oil, black pepper, a pinch of sugar and 1/2 tsp crushed red pepper.
Bring it to a boil and cook for 9 or so minutes, turning with tongs frequently until pasta is cooked al dente.
Perfect for quick mid week meals!
This came out so good. Really lovely. I served it with Parmezano Sprinkles (almonds, miso, nutritional yeast, salt).
Parmezano Sprinkles from The Ultimate Uncheese Cookbook. Great stuff!
