Out of necessity, I’ve been minimizing my time in the kitchen this summer. The last couple months has been such a record-breaking scorcher that it’s been too hot to grill outside and even climbing into the sunbaked car to grab a meal out is unappealing.
But, one can only live on so many salads and charcuterie boards for dinner. What I really craved was a homemade pasta dinner (with dreamy noodles and warm bread) with that “I spent all day in the kitchen” taste without actually spending all day in the kitchen. Basically, SHOW ME A SHORTCUT!
My recipe for No-cook Tomato Artichoke Pasta (jump to recipe) came to the rescue served on fresh, hand-cut pasta from Wildgrain. Wildgrain is an amazing subscription box that sends artisanal pastas, breads and pastries to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite!
No-cook Tomato Artichoke Pasta involves absolutely no-simmering to turn out a flavorful tomato “sauce” for pasta (or even to top on fish, chicken or bruschetta). It’s based on an Italian uncooked tomato sauce pasta recipe called “Pasta Alla Checca.” Zero cooking, except for prepping the fresh noodles from Wildgrain on the stove top, which only takes 6 minutes. The tomato-artichoke sauce mixture gets “warmed up” as it is immediately stirred into the drained hot pasta. Basically, the pasta does the sauce heating – this puts new meaning into “using your noodle.” Lol!
I used the season’s sweetest tomatoes plucked from my backyard. You could use any medium-sized variety of tomato such as Roma tomatoes – they are meaty, not overly juicy/easy, and easy in most markets. Then all that’s to be done is chopping tomatoes up very finely along with marinated artichokes, basil and garlic to create a fresh, light sauce that’s a lovely way to top off noodles and top off these long, long days.
For even more of a shortcut, you can make the raw chunky tomato artichoke sauce ahead and keep chilled in the fridge in a Mason jar for a couple days. Use on pasta or pile on crusty bread with mozzarella and stick under the broiler. Or toss into your egg scramble – so many uses!
So let me tell you a little more about my new obsession, the Wildgrain Subscription Box (which BTW, you can save $30 on your first order with code THEFITFORK). Every month (pause or cancel at any time), I get a frozen shipment of tender pastas, artisan breads and pastries delivered to my door. All the labor-intensive work has been done for me – the dough has been hand-cut, the breads have been proofed, and the pastries prepped. Plus, no mess was made at my house, lol! All I do to enjoy these delights is place the breads straight oven or drop pasta into a pot, straight from frozen – no defrosting of anything needed meaning you can truly rely on Wildgrain for last-minute meals.
Other things I appreciate about Wildgrain: They use clean, non-GMO ingredients and their fermentation process provides benefits you won’t find at the grocery store. Items are always shipped free in and eco-friendly box and recyclable stay-cold packaging. Plus, they also support small bakeries and responsible source products from some of the best bread and pasta makers around the country. Honestly, I can taste the talent and love that goes into these breads, pastas and pastries.
Here’s a peek at what you get in a “mixed” box, although some contents will vary from month-to-month to keep those taste buds tantalized!
July Wildgrain Mixed Box: Plain Sourdough Loaf, Cranberry Pecan Sourdough Loaf, Everything Sourdough Loaf, Fettuccine Pasta, Tonnarelli Pasta, Peach Pie Bites, and free Croissants.
*Oh, and did I mention that if you order Wildgrain by the end of July, you get a free four-pack of croissants with every order “for life.” Remember to use code THEFITFORK to save $30. These buttery, flakey, crescent-shaped pastries are truly heaven straight out of the oven.
Whip up a fresh fit meal in minutes with this easy, no-cook pasta sauce that features tomatoes, marinated artichokes, garlic and feta cheese – plus a little EVOO. It's tossed with hot noodles that warms it up! A delicious summer meal!
- 1 lb. fresh tomatoes about 3 to 4 medium
- 3/4 cup marinated artichokes
- 3 tbsp chopped basil
- 1 tbsp minced garlic
- 3 tbsp olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 12- oz package fresh pasta
- ¼ cup crumbled feta cheese
- Optional: garnish with additional chopped basil
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Finely chop tomatoes and artichokes.
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Scrape into bowl along with any seeds and liquids that came out while chopping.
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Add chopped basil, minced garlic, salt, pepper and olive oil to bowl; stir to toss.
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Set tomato mixture aside to marinate while making pasta.
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Boil water in a large pot and cook pasta according to package instructions.*
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Drain pasta in colander and add back to pot while still hot.
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Pour in tomato mixture from bowl and toss around to coat pasta.
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Divide among 4 plates and top with crumbled feta cheese. Garnish with additional basil, if desired.
*The pasta I used from Wildgrain is put frozen into boiling water and cooks in 6 minutes.
