Pasta Elsa


4 – 5 cloves garlic, chopped

3 Tablespoons olive oil

2 cans (28 oz.each) Italian tomatoes, chopped, with their juice

1 teaspoon dried basil

1 teaspoon dried oregano

2 Tablespoons fresh parsley, chopped


2 jars marinated artichoke hearts, drained (cut in half)

1 package (2.25 oz.) pine nuts, toasted

2 Tablespoons capers

1 head broccoli, cut into bite size pieces

1 pound ziti or penne pasta

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Sauté garlic in olive oil. Add tomatoes with juice, basil, oregano, parsley and honey. Simmer for 30 minutes. Add artichoke hearts, pine nuts and capers. Heat through. Meanwhile cook pasta for 8-10 minutes; do not overcook. Add broccoli for the last 2-3 minutes. Drain. Serve with sauce. Serves 4.