2 T. olive oil
1 15-ounce can of crushed tomatoes
2 cloves garlic
1 cup crisp white wine, a reisling works well for this
1 15-ounce can of artichoke hearts, cleaned and chopped fine
3 T. dried basil
6-8 ounces of dried penne, boiled and rinsed under cold water

  1. Saute garlic in olive oil for a few seconds, then add chopped artichokes.
  2. Saute till they get fragrant and start to crisp.
  3. Add white wine slowly and simmer for 15 to 20 minutes or until artichokes are very tender.
  4. Add tomatoes and basil, give it a good stir.
  5. Add salt and pepper to taste.
  6. Let simmer for another 20 minutes until very blended and thick.
  7. Toss sauce with pasta in a large bowl. Great served with a side of vegan meatballs from Whole Foods.