Pasta with Olives, Artichokes,
and Dried Tomatoes

This dish, with fragrant basil, crunchy almonds, and sensual artichokes is an entrée that delights the senses.

Ingredients

• 1 lb of colorful pasta

• water to cover

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 3 tablespoons chopped fresh basil

• 3 tablespoons chopped almonds, with skins

• 1/4 cup white wine

• 1/4 cup pitted calamata olives, sliced in thirds

• 1 can quartered artichoke hearts, drained

• 10-12 dried tomatoes, cooked for a minute in boiling water, then chopped

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

Method

1. Cook and drain the pasta.

2. In a medium saucepan, heat the olive oil and garlic.

3. Cook on low heat for 3-4 minutes, then add the remaining ingredients and cook another 5-10 minutes.

4. Add the pasta and mix well.

5. Cook for another 2-3 minutes, then serve.

  Makes 6 servings.

This recipe was excerpted from The Accidental Vegan, © 2000. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

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Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.