| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | December 19 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 3 | Garlic cloves, chopped | |
| 1 | Italian plum tomatoes | |
| chopped juices | ||
| reserved 16-ounce | ||
| 2 | t | Dried basil, crumbled |
| 2 | t | Dried oregano, crumbled |
| 1 | Jar marinated artichoke | |
| hearts 14 3/4-ounce | ||
| 12 | oz | Linguine, freshly cooked |
| 1 1/2 | c | Grated Parmesan cheese |
| about 5 ounces |
INSTRUCTIONS
Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and saute 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. Serves 4. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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