Salmon Artichoke Pasta

This. Is. AMAZING.

(If you hate fish leave it out or use chicken)

3 Tbs olive oil
1-2 cloves garlic, minced
1 med. onion, sliced
1 can artichoke hearts in water, drained
16 oz can stewed tomatoes (I got "italian style")
1/8 tsp crushed red pepper
1 tsp sugar
1 Tbs basil
1 lb pasta (I used fettuccini-yum)
1/4 cup white cooking wine
1 salmon filet (or chicken, or whatever)

Saute onion and garlic in olive oil. Add chopped artichoke hearts and saute 10 minutes on low heat. While you wait, measure out and compile the tomatoes, pepper, sugar, basil and wine. Raise heat, add tomato mixture and bring to simmer. Cook 35 minutes on low simmer. Don't worry children, the alcohol cooks out.

While you wait, cook the pasta and salmon. For the salmon, I heat up olive oil in a pan with italian seasoning and basil in the oil, then put the fish skin side UP in the oil. You want the top to be the yummy herb part, not the skin. Cook it for a few minutes, then flip it and cook a few more till it flakes. Don't overcook salmon. When it's done, remove the skin, chunk it up and toss it with the pasta and sauce. Sprinkle with parmesan cheese if you like.

Makes 4-6 servings.

YUM. This tasted like it was from Carrabbas or something. And it is seriously doable, which is good. I always thought cooking wine was as expensive as real wine... it's not. Find it by the vinegar at the store. Also, I have a little jar of minced garlic and it's so much easier than buying fresh and hoping it doesn't go bad before you use it. Buy some, it's worth it.