Pasta la vista baby!
This is a very easy and cozy comfort meal for two! It’s a light sauce packed with veggies and flavor. You can absolutely add chicken or sausage to this pasta dish if you’re looking for a little more sustenance. I used my garden picked: German tomatoes, hot pepper, bell peppers, basil, rosemary, and thyme.
One of my secret magical ingredients is called Four Thieves Vinegar!
Four thieves is a legendary herbal tonic said to protect grave robbers from the black plague. It’s solar infused with garlic, lavender, rosemary, thyme, and cloves. Four thieves is a delicious, healthy recipe that has many magical properties as well!
How to Make and Use the Legendary Four Thieves Vinegar Blend
*When I’m all out of my seasonal Four Thieves, I use wine to deglaze instead! It always comes out delicious! If you want to keep it simple it’ll still taste amazing!
Ingredients
- 6 small garden tomatoes sliced
- 1/2 hot pepper, diced
- 2 small bell peppers, diced
- 1/2 can of artichokes, drained and sliced
- 1/2 yellow onion, diced
- 6 garlic, minced
- a few handfuls of fresh basil
- a few fresh thyme and rosemary sprigs
- a few splashes of my Four Thieves Vinegar (an old vinegar recipe infused with lavender, thyme, sage, rosemary, cloves) to deglaze, but you easily can splash in a red blend or cabernet wine!
- olive oil to coat the pan
- garnish with edible flowers, herbs, and an asiago Italian cheese blend
- salt, pepper, red pepper flakes, garlic powder, dried thyme.
Directions
- Prep your veggies. Heat olive oil in a pan on a medium low heat.
- Low and slow season and sauté your onion and garlic until translucent (about 15-20 minutes), then add your diced peppers for and cook down for about 5-10 minutes.
- Deglaze the pan with 4 splashes of Four Thieves or red wine, add artichokes, tomatoes, seasoning, basil, thyme, rosemary and sauté on medium high heat four a few minutes, then turn down to a simmer for about 15 more minutes until your sauce is nice and cooked down!
- Boil the pasta of your choice, once it’s ready drain and add to your saucepan mixing well together. Then serve with fresh herbs, cheese, and edible flowers (I used nasturtium because they’re very autumnal looking!)
Notes
In terms of different vegetables and herbs, zucchini, butternut squash, mushrooms, sage, or even using Thai basil could be delicious with this recipe! Choose your own autumnal adventure and let me know how it goes!
Maeve's Magic 
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