There aren't exact measurements here - just approximations.
4 cups of cherry or plum tomatoes - rinsed, not cut up
1 med onion, large dice
1 tbs of garlic, minced
2 or 3 med red sweet Italian peppers ( approx 1 very full cup chopped)
1 med or large jar of marinated artichoke hearts - drained
1/2 cup white wine
Fresh basil, thyme, oregano to taste
Fresh ground pepper
1 can sliced black olives - drained
Fresh Grated Parmesan - 1/4 to 1/2 cup to taste
Grilled chicken breasts
Angel Hair Pasta - we used a gluten free from Hodgson Mill
EVOO
yellow or zuchini squash
***the veggies could all be fire roasted on a grill, but I opted for the kitchen just because it was too hot to stand outside. (Jacks note: fire roasted would have been killer. Sun dried tomatoes would have been good, too.). If you grill them, just combine with wine and other ingredients and simmer for a few minutes before serving.
Heat a large skillet to med-high. Place tomatoes in skillet. Turn as they begin to char a little. When the skins split and they are about 1/3 charred, remove from skillet. When cool, pulse in a food processor or roughly chop by hand. You want something that is more diced than puréed. Drain off juice.
Skillet may need rinsed if there are charred chunks of tomato stuck in it.
Add a drizzle of olive oil to skillet and return to med heat. Add peppers, onions, and garlic. Sauté. Add a small handfull of chopped basil and a few sprigs of thyme and oregano. Add white wine. Add a bit of black pepper. Roughly chop artichoke hearts and add to skillet. Add olives and Parmesan. Return tomatoes to skillet. Bring to a simmer. If it seems too dry, can add a little wine.
While this simmered for just a little bit - not long, perhaps 10 min, I grilled some chicken breasts that had marinated in white wine and herbs - any Italian type marinade would work. I also added 2 yellow squash halves to the grill (drizzle with a bit of EVOO first).
While sauce simmers and chicken grills, cook pasta.
To serve, top pasta with chicken, sauce, and some of the squash that has been chopped. Add a little Parmesan.
(Jacks note, again: I added fresh ground pepper. Think some balsamic vinager could be used as well.)
