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Linguine with Tomatoes and Artichoke Hearts
Linguine with Tomatoes and Artichoke Hearts
(Linguine con Pomodori e Carciofi)
 
 
Ingredients:
 
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)
 
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 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.
 
That's it!
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