| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Beyond, Biscuits, Newsletter |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Onion, coarsely chopped |
| 2 |
|
Cloves garlic, crushed |
| 1 |
T |
Dried basil |
| 2 |
T |
Chopped fresh parsley |
| 1 |
|
Pinches cayenne pepper |
| 1 |
t |
Dried oregano |
| 2 |
|
Italian tomatoes, juice |
|
|
reserved 28oz each |
| 1/4 |
t |
Salt |
| 3 |
c |
Lumache, pipe rigate or |
|
|
other multi-surfaced |
|
|
pasta |
|
|
10 ounces |
| 14 |
oz |
Canned artichoke hearts |
|
|
juice reserved |
| 3 |
T |
Grated Pecorino cheese |
|
|
minutes. |
INSTRUCTIONS
Heat oil in a large pot and saute onion, garlic, basil, parsley,
cayenne and oregano for 5 minutes. Roughly chop tomatoes and add to
the pot with the salt. Simmer, uncovered, for about 45 minutes, or
until reduced and very thick. Add reserved tomato and artichoke juice,
stir through and simmer a further Cook pasta in boiling salted water
until al dente. Cut each artichoke heart into six and stir into the
sauce along with the Pecorino. (Parmesan may be substituted) Drain
cooked pasta and add to sauce. Stir well, transfer to warm dishes and
serve, passing around extra cheese. Serves 4. Busted by Barb; Beyond
Biscuit Newsletter Issue 29 by southernfood-admin@list.miningco.com on
behalf of Recipe by: The New Pasta Cookbook Posted to MC-Recipe
Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
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