Ingredients

• 1 t olive oil
• 3 garlic cloves, minced
• 4 t dried basil
• 2 t dried oregano
• 1/4 t crushed red pepper
• 1 14-ounce can diced tomatoes, no salt
• 1 can artichoke hearts
• 1 T fresh lemon juice
• 3/4 lb brown rice spaghetti

Method:

• Heat oil in heavy large skillet over medium heat.  Add garlic; saute until tender, about 5 minutes.  Add basil, oregano, and red pepper, stir 1 minute
• Add canned tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.
• Cook spaghetti in large pot of boiling water, follow package instructions.
• Add spaghetti to sauce and toss to coat.