Rigatoni Antipasti

A wonderful mix of flavours

With thanks to Forks Over Knives- The Cookbook

Serves 4

5 cloves garlic, peeled and minced
2 tablespoons tomato paste
2 large tomatoes, diced small
1/2 cup dry white wine
1 tablespoon oregano
1 cup kalamata olives, pitted and halved
One 15-ounce can artichoke hearts (oil-free), drained and halved
1 pound whole-grain rigatoni, cooked according to package directions, drained, and kept warm
Salt and freshly ground black pepper to taste
Chopped parsley

1.Place the garlic in a large skillet or saucepan and sauté over low heat for 5 minutes.

2. Add water 1 to 2 tablespoons at a time to keep the garlic from sticking to the pan.

3. Raise the heat to medium and add the tomato paste, tomatoes, white wine, and oregano and cook for 12 to 15 minutes, or until the liquid is reduced by half.

4. Add the olives, artichokes, and cooked pasta, mix well, and cook for another 5 minutes.

5. Season with salt and pepper, garnish with parsley.

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