Linguine with Tomatoes and Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A sophisticated dish made from an assortment of pantry staples. Ingredients:
2 tablespoon olive oil |
1 medium onion, chopped |
3 large garlic cloves, chopped |
1 16-ounce can italian plum tomatoes, chopped, juices reserved |
2 teaspoons dried basil, crumbled |
2 teaspoons dried oregano, crumbled |
1 14 3/4-ounce jar marinated artichoke hearts |
12 ounces linguine, freshly cooked |
1 1/2 cups grated parmesan cheese (about 5 ounces) |
Directions:
1. Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
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