Spicy Tomato Skillet Pasta

Sometimes the most simple meals are the best. I think that's why Italian food is so amazing. It's simple ingredients combined to form complex flavors. Since I make a lot of Italian food I tend to have many staples in my kitchen. When I don't feel like cooking I often throw some of this and some of that together in one skillet and just see how it goes. This was an example of such a meal. Best of all this came out truly awesome. I have been really enjoying spicy food lately so I loved this. John felt the heat was a bit intense, so definitely use less red pepper flakes if you aren't into spicy food. I think we can all also agree that the fact that this dish only uses one skillet (and the pot to cook the pasta) it's a nice, low-key meal.

Source: Stephanie Cooks Original

Ingredients:

1 tsp. olive oil

2 cloves garlic

1 cup chicken broth

4 ounces frozen artichoke hearts, sliced and defrosted

1 zucchini, shredded

1 can diced tomatoes

1/4 cup marsala wine (can sub red or white wine)

1/4 tsp. red pepper flakes (less if you want it mild)

1/2 tsp. onion powder

Salt

Pepper

1/2 pound pasta, cooked

Directions:

1- In a skillet heat the oil. Add the garlic and stir well. After 2-3 minutes add the chicken broth, artichokes, and zucchini. Stir well and cook over medium heat for 3-5 minutes.

2- Add the can of diced tomatoes, marsala wine, red pepper flakes, and onion powder.

3- Raise the heat and cook over high heat until the sauce begins to thicken. Season with salt and pepper. Add the pasta to the skillet and stir.

4- Keep the pasta and sauce cooking over high heat until the sauce thickens and coats the pasta. 

5- Serve with parmesan cheese, if desired.