| 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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