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Spaghetti with Balsamic Roasted Tomato & Artichoke Sauce

Posted on Jul 23, 2012 by in Recipes | 2 comments

Balsamic Roasted Tomato Artichoke Spaghetti

Annnnnnd we’re back to the work week! I hope you all had a fun and/or restful weekend. The fam and I went for a long hike yesterday and discovered some new trails, which was a blast. We were planning on going camping, but the weather has been sort of gross here – raining off and on with ridiculous heat and humidity – so we opted for a long day-hike instead.

Today’s recipe was born out of the husband’s desire for a new pasta dish. He loves pasta, but since I’ve been experimenting so much in the kitchen we rarely have it anymore. So, I thought I’d indulge him while still doing an experiment or two.

If you have a lot of tomatoes around from the farmer’s market or your own garden, then feel free to substitute the canned tomatoes for fresh ones – though I suggest boiling and peeling them before you roast them. One can is equivalent to about 4 medium-sized fresh tomatoes.

Balsamic Roasted Tomato and Artichoke Spaghetti

The balsamic gives the dish a nice tang and the overall dish seems a bit more refined than the normal spaghetti with marinara sauce. Serve with French bread and sprinkle a bit of Italian seasoning over the top for a yummy pasta dish!

Spaghetti with Balsamic Roasted Tomato & Artichoke Sauce

Ingredients

    For the Sauce:
  • 1 can Whole Tomatoes (14.5oz), drained
  • 1/2 cup Artichoke Hearts
  • 1 tsp Apple Cider Vinegar
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Brown Sugar
  • 1/4 tsp Salt
  • Dash of Pepper
  • 1/4 tsp Rosemary
  • For the Pasta:
  • 8 oz Whole Wheat Spaghetti Noodles
  • 2 tsp Garlic, minced
  • Dash of Olive Oil

Directions

  1. Preheat the oven to 375 degrees F.
  2. Mix all of the sauce ingredients together in a small bowl and let marinate in the refrigerator for at least 30 minutes.
  3. Transfer to a foil-lined cookie sheet and roast for 10 minutes. Stir gently and roast an additional 5-10 minutes.
  4. Transfer back to a small bowl and mash lightly with a fork to release some of the juices from the tomatoes.
  5. While your sauce is cooling, cook the pasta as directed on the package.
  6. In a skillet, warm a dash of olive oil. Once the oil is warm, add in the garlic. Saute for 1 minute. Add in the pasta and the sauce. Toss and warm through. Serve!
http://theunintentionalvegan.com/spaghetti-with-balsamic-roasted-tomato-artichoke-sauce

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