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- Linguine with Tomatoes and Artichoke Hearts
- (Linguine con Pomodori e Carciofi)
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- Ingredients:
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- 2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
One 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
One 14 and 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 and 1/2 cups grated Parmigiano cheese (about 5 ounces)
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- Directions:
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- 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 1/2 cup Parmigiano 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 Parmigiano separately. Serves 4.
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- That's it!
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