Artichoke Tomato Pasta

Name: Artichoke Tomato Pasta
Ingredients: 8 ounces uncooked spiral pasta; 3/4 cup chopped onion; 1 garlic clove, minced; 1 tablespoon olive oil; 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up; 1 can (8 ounces) tomato sauce; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/8 teaspoon pepper; Dash ground cumin; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped; 4 tablespoons minced fresh parsley, divided; 1/4 cup grated Parmesan cheese

13 ingredients

3 steps

Ingredients

8 ounces uncooked spiral pasta
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Dash ground cumin
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
4 tablespoons minced fresh parsley, divided
1/4 cup grated Parmesan cheese

Directions

1

Cook pasta according to package directions. Meanwhile, in a
2

coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3

Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.