Spaghetti with Roasted Balsamic Tomatoes and Artichokes
October 17, 2012 in Cassie, LIghter Side, Main Dishes, Vegetarian
Sometimes simple is easy. This meal was so simple it’s almost a crime I’ve never made it before. And it’s healthy! What?
Seriously. Simple. Pour ingredients from bottles or cans, let it sit all day in the fridge, roast for 20 minutes, eat.
It’s sweeter than I had anticipated, so next time I’d consider cutting back on the brown sugar.
Here’s how to make it!
Ingredients
- 1 can Whole Tomatoes, drained and mashed with a fork
- 1 can Artichoke Hearts, mashed with a fork
- 1 tsp Apple Cider Vinegar
- 2 tbsp Balsamic Vinegar
- 2 tbsp Brown Sugar
- 1/4 tsp Salt
- Dash of Pepper
- 1/4 tsp Rosemary
- Pasta of choice, boiled.
Directions
In a large bowl (preferably with a lid,) mix all the ingredients except for the pasta. Stir well, cover and let sit in the fridge for at least 30 minutes, however the longer the better. Mine marinated for 8 hours.
Preheat oven to 375 and pour ingredients out onto a foil lined cookie sheet. Roast for 10 minutes, stir and continue to roast for another 10 minutes, or until cooked through and artichokes start to brown.
Remove from oven, pour into a large bowl and serve over boiled pasta.
Sprinkle some parmesan cheese on top if desired.
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