8 ounces of gluten free pasta
1 TBsp olive oil
1/2 tsp crushed red pepper
3 garlic cloves, minced
2 cups grape tomatoes, halved
1/4 tsp sea salt
1/4 tsp black pepper
1/2 cup marinated artichokes
1/4 cup tomato sauce or 3 Tbsp tomato paste
4 cups baby spinach
1/4 cup torn basil leaves
Directions:
1. Bring a large saucepan of water to a boil. Add pasta, cook 8 minutes or until al dente. Reserve 1 cup pasta water, drain and set aside.
2. While pasta cooks, add oil to a large skillet over medium heat. Swirl to coat, add red pepper flakes and garlic. Saute 30 seconds.
3. Add tomato sauce or paste, stir over heat for about 1 minute.
4. Add tomatoes, salt, pepper, and artichokes. Cook for about 5 minutes or until tomatoes begin to break down, stirring occasionally.
5. Add pasta, simmer for about 2 minutes. If need more liquid add reserved water.
6. Stir in spinach and basil, cook for about 2 minutes or until wilted.
7. Remove from heat and serve.
