This homemade pasta sauce with artichokes is so rich and delicious! It's easy to make too because it uses mostly canned goods with some fresh basil to make it authentic and fresh tasting!
1cup shallots - diced (about 2) Can sub in onion of choice
2clovesgarlicminced
1teaspoonItalian seasonings
10basil leaveschopped - plus more for garnish
7.5ouncesartichoke hearts - choppedjarred/marinated and drained
2Tablespoonsolive oil
1/2teaspoonsalt
29ouncesfire roasted tomatoescanned
15ouncestomato saucecanned
2Tablespoonstomato paste
1Tablespoonsoy sauce
2.25ouncessliced black olivescanned, drained
1Tablespooncapersdrained
3/4teaspoonsugar
vegan parmesan optional - see notes
Instructions
Slice/dice shallots or onion of choice. Mince garlic or use jarred chopped garlic. Set aside.
Chop drained artichoke hearts and basil. Set aside.
Line pan with oil and saute shallots/onions for 3-5 minutes or until tender. Add garlic and Italian seasonings and continue to saute for one minute more or until fragrant.
Add the chopped basil, artichoke hearts, fire-roasted tomatoes, tomato sauce, tomato paste, soy sauce, black olives, capers, and sugar. Bring to a gentle boil
Reduce heat to simmer. Continue simmering and stirring occasionally for 30 minutes to allow the flavors to meld and the sauce to reduce some.
Top your choice of pasta with sauce. Top with vegan parmesan if desired.. See notes for a link to my cashew parmesan.
Notes
For a delicious optional topping, make my vegan parmesan cheese with cashews. It's so good!Use your choice of pasta. For four servings you will need about 8 ounces dry pasta. The nutritional information does not include the pasta, only the sauce. Make this sauce oil-free by omitting the olive oil and cooking with about a half cup - one cup veggie broth. Watch the pan carefully with the shallots are sautéing in veggie broth so that it doesn't get dry and burn. Add more vegetable broth if necessary.