Linguine with tomatoes and artichoke hearts

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 medium Onion; chopped
3 larges Garlic cloves; chopped
1 can Italian plum tomatoes; chopped, juices
; reserved (16-ounce)
2 teaspoons Dried basil; crumbled
2 teaspoons Dried oregano; crumbled
1 Jar marinated artichoke hearts; (14 3/4-ounce)
12 ounces Linguine; freshly cooked
1½ cup Grated Parmesan cheese; (about 5 ounces)

Directions

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 ½ 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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Converted by MM_Buster v2.0l.

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