| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 3 |
lg |
Garlic cloves; chopped |
| 1 |
cn |
Italian plum tomatoes; chopped, juices |
|
|
; reserved (16-ounce) |
| 2 |
ts |
Dried basil; crumbled |
| 2 |
ts |
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
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