Artichoke Heart Pasta Sauce

This little sauce was an unexpected surprise. Not only did it come together easily, but it was very affordable, costing no less than a jar of artichokes and half a head of garlic. Plus the pasta, of course. And with a light zap in the microwave the next day, it tasted as good as new.

I found this recipe in Women’s Health magazine, one of my favorite monthly mags thanks to their super healthy, innovative recipes. It doesn’t hurt that Mark Bittman is a regular contributor.

Gluten-free update: Use your favorite gluten-free spaghetti in this recipe.

Artichoke Heart Sauce

1 14-16 ounce can or jar of artichoke hearts
1 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon salt
1 pound regular or gluten-free spaghetti

1. Prepare the spaghetti according to package.
2. Drain the artichoke hearts, reserving the liquid.
3. Puree the artichoke hearts until smooth, adding the reserved liquid as needed to create a smooth paste.
4. Meanwhile, heat the olive oil over medium heat in a small skillet. The olive oil is warm once it moves like water in the skillet.
5. Add the salt and garlic, and sauté until the garlic begins to brown. Add the artichoke heart paste and continue to heat until warmed through.
6. Serve over pasta.

Adapted from a recipe from Women’s Health magazine.