Artichoke hearts – 1 can (even better if fresh)
Green olives with pimento – 1 cup
Zucchini – 1 medium, halved and sliced 1/4 inch thick
Red wine vinegar – 1/4 cup
Fresh Oregano & Basil – 1 tbsp. each
Pasta – 1lb
Olive oil – 1/4 cup
Garlic – 6 cloves, smashed
Salt & pepper – to taste
Red pepper flakes – 1 tsp
Corn starch – 2 tbsp.
Water – 1 cup
How to prepare
Put a large pot of water on to boil. Add one tsp oil so pasta doesn’t stick.
Wash, cut in half, then slice the zucchini
Drain artichokes, and slice. Take olives and slice in half
In heavy pot, add olive oil and heat on low. Add smashed garlic and stir so it doesn’t burn. Wash and add oregano and basil. Add red wine vinegar & water.
When water boils, add pasta.
Add zucchini, olives and artichokes and turn heat up to medium, stirring constantly. Add salt.
Cover and let zucchini soften, about 10 minutes.
Once Zucchini is soft, add pepper, and more oil, red wine vinegar to taste if necessary. Add red pepper flakes.
Put corn starch in small glass and add enough water to cover. Stir. Add to sauce and keep stirring to thicken. About 2 minutes. Taste sauce to make sure it is delicious.
When pasta is done, drain and add into sauce. Stir well until all pasta is coated.
Serve and top with fresh grated parmesan or Romano cheese if you wish.
From The Tao of Tummy © book