And, though you can make this sauce in less than 30 minutes, I always make mine just after lunch and let it simmer for 4 to 5 hours. This allows me to use fresh tomatoes without winding up with a soupy, runny, liquid sauce. Besides, fresh ingredients just taste so much better - and they are much, much healthier for you too.
2 Tablespoons organic olive oil
4 large or 6 medium garlic cloves, minced
1 medium yellow onion, diced
1/4 cup red cooking wine or sherry
10 medium or 6 large tomatoes, peeled and rough chopped
1 pound fresh baby spinach leaves
6 to 8 large white mushrooms, sliced
One 12 ounce can of Kalamata olives, cut lengthwise into fourths
One 8.5 ounce jar sundried tomatoes, drained and rinsed
1/4 cup loosely packed fresh basil leaves, chopped
2 Tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1 teaspoon ground Himalayan salt
1/2 teaspoon freshly ground black pepper
Vegan parmesan cheese for topping
1 large jar artichoke hearts
Two 8 ounce packages of Ancient Harvest pasta (linguine or fettuccini)
In a large soup pot, heat the olive oil until it begins to shimmer. Toss in the garlic and onions and cook for 2-3 minutes, stirring often, or until the onions start looking translucent. Add the mushrooms and continue to cook for 1-2 minutes more. Next, pour in the cooking wine or sherry and cook for 1 minute or until the liquid starts to boil. Add in your tomatoes and cook for another 3-5 minutes, then using a potato masher, mash the tomatoes until they form a thick, chunky sauce. Toss in the spinach leaves, allowing them to wilt down, then add the sliced Kalamata olives, basil, parsley, oregano, salt and pepper.
If you are making this as a 30 minute sauce, continue to boil, stirring almost constantly, until the sauce is thick and hearty (about 20 minutes). Otherwise, turn the heat to a low simmer and partially cover the pot with a lid, allowing room for the steam to vent. Stir every 10-15 minutes to keep the sauce from burning on the bottom.
Next boil the pasta according to package directions (I find that 8 minutes for linguine is perfect). When there is five minutes left, add the sundried tomatoes to the sauce and stir to mix thoroughly. Drain the pasta. Using a pair of rubber tipped tongs, swirl 1/4th of the noodles in a loose, twisted bundle in the center of a pasta bowl. Repeat for the other three bowls.
Finally, spoon enough sauce to just cover the top of the noodles (reserve at least 1/2 of the sauce and transfer to a gravy boat or small soup tourine with a ladle and place in the center of the table). Sprinkle the vegan parmesan cheese on top, and finally, add four pieces of artichoke hearts (as pictured) and serve.