Capricciosa Pizza.... mmmm. Sweet and briny artichoke hearts, salty ham, the sweetness of fresh, ripe tomatoes and ooey, gooey cheese, all over a thin, crispy, nutty, whole grain crust--it's one of my favorites. How to indulge in these flavors without having to dial my local pizzeria? Turn it into an easy weeknight pasta.
Ready in: 20 minutes
4 ounces whole grain pasta
1 cup canned or jarred artichoke hearts in olive oil, drained and chopped
2 ounces lean ham, sliced
1 clove garlic, crushed
1 8-ounce can tomato sauce
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
1/4 cup grated or shredded parmesan cheese
1. Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain and set aside.
2. Meanwhile, heat a large non-stick pot over medium-high heat. Add the artichoke, ham and garlic, and sauté for 3 to 5 minutes, or until the ham and artichoke are light brown and the garlic soft and cooked. Add the tomato sauce, oregano, red pepper flakes and a dash of salt and pepper. Lower heat to medium low. Add the cooked pasta to the pot and toss together for a minute or so.
3. To serve, divide the pasta among two bowls and top with parmesan cheese.