Begin with the garlic, and roughly chop them but not very fine. I wanted this to have somewhat a "rustic" feel so large, uneven chunks of garlic are a-ok with me! Drizzle olive oil to coat a large pan with raised edges (as this is the pan that will hold the sauce and pasta). Add garlic and cook for about 3-4 minutes, or until the garlic starts to turn a golden brown color.

As this was cooking, I began to cut my cherry tomatoes into halves, and give my artichokes a rough chop. When your garlic is done, set the pan aside off of the burner to let the oil cook for a minute, then add your halved tomatoes and artichokes.

As the tomatoes begin to cook down, add the sugar. I find that this small amount of sugar takes away some of the acidity of the tomatoes. Add the Braggs, italian seasoning, and the additional 2 tbsp. of olive oil.

A note about italian seasoning: I got this fabulous seasoning straight from Italy on my trip, But you can make your own! It looks like it contains a mixture of basil. oregano, rosemary, thyme, maybe some marjoram, dried slices of garlic and lots of yummy crushed red pepper flakes.

Even if you have a generic italian seasoning mix at home, it will do, but you will probably have to add the crushed red pepper yourself, as this generally is not a component of the dried italian seasoning mix you buy. If you make the seasoning this way, simply add and adjust the crushed red pepper to your taste.

Let the sauce simmer while you bring your water to a boil for your pasta. Capellini pasta tends to grow and grow when it is cooking, so I suggest 1/2 a pound for the amount of the sauce you are making. If you are planning this for 3 or 4 people, I would double this recipe and make 1 pound of pasta.

Let the pasta cook until it is al dente. Drain and add to your sauce. Mix the sauce around until the pasta is coated, serve and enjoy!