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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.