artichoke sauce for pasta

6 Servings
2.00 tablespoon Olive oil
1.00 small Onion, finely chopped
1.00 clove Garlic, minced
1.00 pack Frozen artichoke hearts, thawed and chopped
3.00 medium Tomatoes, peeled and chopped
1.00 tablespoon Parsley, fresh, chopped
1.00 teaspoon Sweet basil
  Salt and pepper to taste
  Parmesan cheese, grated

Heat oil in a heavy skillet and cook onion and garlic until transparent. Add artichoke hearts, tomatoes, parsley, basil, salt and pepper. Cook slowly, stirring occasionally, for about 1 hour or until thickened. Serve over pasta or brown rice. Sprinkle with parmesan cheese.

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