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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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For some reason this program won't let me say this recipe takes 1/2 lb rotelle pasta. This recipe came from Michelle Ramirez, or glitzypursegirl on Twitter - I however got it from the Raley's Recipe Rag Ingredients:
1 (6 1/2 ounce) jar marinated artichoke hearts |
1 cup diced onion |
1/2 cup sliced celery |
4 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes |
rotelle pasta, cooked according to package directions (1/2 lb) |
1 tablespoon chopped fresh herb |
crushed red pepper flakes, salt and fresh ground pepper to taste |
parmesan cheese, wedge for grating |
Directions:
1. Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
2. Sauté onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
3. Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.
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