Recipe

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• 8 oz ziti pasta
• 1 (16 oz) jar marinated artichoke hearts
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 (16 oz) can plum tomatoes, drained, chopped
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp oregano, crushed
• 1/4 tsp marjoram, crushed
• 1/2 tsp basil, crushed
• 2 tbsp parsley, chopped
• 1/4 cup olive oil
• 1/2 cup parmesan cheese, grated

• 1 Cook pasta according to box directions, to al dente, and drain.
• 2 Transfer to a serving bowl and toss with the olive oil.
• 3 Drain marinade from the artichokes into a 10 skillet and heat.
• 4 Set the artichokes aside and cut into halves.
• 5 Add the garlic and onions to the marinade liquid in the skillet and simmer until the onions are translucent.
• 6 Add the tomatoes, bay leaf, herbs (except parsley), and salt.
• 7 Cover and simmer 10 minutes.
• 8 Uncover and cook another 10 minutes.
• 9 Add the artichokes to the sauce mixture and heat for a few minutes.
• 10 Remove the bay leaf and stir in the parsley.
• 11 Remove the skillet from the heat and cool the sauce to room temperature. Once cooled, pour over the pasta and toss until well blended.
• 12 Sprinkle Parmesan cheese on top or serve along side the pasta.