Ingredients
1 box Barilla PLUS rotini
4 tablespoons (50 ml) extra virgin olive oil
1 medium yellow onion, cut into 1" dice
3 cloves garlic chopped
2 anchovies chopped
1 large red pepper, seeded and cut into 1" dice
1 large yellow pepper, seeded and cut into 1" dice
1 medium eggplant, peeled and cut 1" dice
1 medium zucchini halved, sliced thin
1 medium yellow squash, halved and sliced thin
15 oz. can quartered artichoke hearts packed in water, drained
28 oz. can whole peeled tomatoes and juice
To taste salt and black pepper
1 teaspoon Italian seasoning
1/4 cup pine nuts, toasted
1 bunch fresh basil, julienned
Preparation
Bring a large pot of water to a boil, meanwhile in a large skillet sauté the onion in olive oil for 4-5 minutes or until lightly browned. Add the garlic and anchovy and sauté for 1 minute. Add the peppers and eggplant and sauté for 3-4 minutes. Once that is lightly browned, add the zucchini, squash and artichokes and sauté for 2 minutes. Stir in the tomatoes and bring the sauce up to a simmer, season with salt, black pepper, and Italian seasoning. Cook for 10 minutes, or until tomatoes start breaking down. Meanwhile, cook the pasta according to the package directions, drain and toss with the sauce. Top with toasted pine nuts and fresh basil.
