Pasta gratin with artichoke hearts

Ingredients for 2 servings:

• 160 g pasta
• some salt
• 1 small onion(s)
• 1 clove(s) garlic
• some parsley, fresh
• 1 tsp oil
• 50 g peas, frozen
• 1 tbsp tomato paste
• 100 ml vegetable stock
• 1 class can/n tomatoes, chopped
• 1 can artichoke hearts
• 2 tsp Italian herbs, dried
• Salt
• Pepper from the mill
• some chili powder
• 1 pinch(s) of sugar
• 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the pasta in a pot of salted water until al dente. Preheat the oven to 200°C (top/bottom heat). Meanwhile, chop the onion, garlic, and parsley. Drain and quarter the artichoke hearts. Heat the oil in a pot and sauté the onion and garlic. Finally, add the chopped parsley. Then add the tomato paste and fry briefly. Pour in the stock and tomato pieces, including the liquid. Then add the Italian herbs. Season to taste with salt, pepper, chili, and sugar. Simmer the tomato sauce for 5-10 minutes. Finally, add the peas and artichoke hearts and heat through. Drain the pasta and place it in a baking dish. Spoon the tomato and vegetable sauce over the pasta, sprinkle with cheese, and bake in the oven for about 12 minutes, until the cheese has melted nicely.