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