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My garden is continually producing a decent amount of tomatoes this summer. I’ve been making peach and tomato salad with mozzarella, Greek salad with feta, and of course, the popular tomato sandwich. Since I had a bunch that were ripe at the same time and was really craving some pasta, I came up with this light sauce packed with flavor to enjoy one night this week. I used a popular red lentil pasta that delivered a good amount of protein for a very satisfying meal.

3 medium tomatoes, chopped
1-1/2 cups cherry tomatoes
3 tablespoons Extra Virgin olive oil
3 cloves garlic, thinly sliced
3 Calabrian chilis in olive oil, reserve 1 teaspoon oil or 1/2 teaspoon red pepper flakes
1/2 cup artichoke hearts in brine, chopped
2 tablespoons capers
1/2 cup basil, torn
Salt to taste, start with 1/2 teaspoon
8 oz. pasta of your choice

Bring a large pot of water up to a boil, enough to cook 8 oz. of pasta. In a 12” sauté pan, add the olive oil including the additional teaspoon that the chilis came in, if using, red pepper flakes, if using, and the garlic. Sauté for about one minute, over medium heat. Add all the tomatoes and salt, cook down for about 15 minutes, until the sauce thickens. With the back of the spoon, press down lightly on the cherry tomatoes to crush them to release their juices. Now add the artichoke hearts and capers. Cook for an additional 3 minutes. Taste and adjust seasoning. Take off the heat and stir in the basil. Add freshly grated Parmesan cheese.

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