Linguine with Tomatoes and Artichoke Hearts Recipe

A sophisticated dish made from an assortment of pantry staples.

Serves 4.

INGREDIENTS

2 tablespoon olive oil

1 medium onion, chopped

3 large garlic cloves, chopped

1 16-ounce can italian plum tomatoes, chopped, juices reserved

2 teaspoons dried basil, crumbled

2 teaspoons dried oregano, crumbled

1 14 3/4-ounce jar marinated artichoke hearts

12 ounces linguine, freshly cooked

1 1/2 cups grated parmesan cheese (about 5 ounces)

DIRECTIONS

Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté 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 1/2 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.

Tags: Hearts, Linguine, Tomatoesrtichoke