Garden Pasta

12 ingredients
8 steps

Ingredients

  • 1 jar marinated artichoke hearts (6 oz.)
  • 1/2 c. onion, finely chopped
  • 1 small clove fresh garlic
  • 2 c. fresh tomatoes, diced and peeled
  • 1 small bay leaf
  • 1/2 tsp. mixed dry Italian herbs
  • 1/2 tsp. salt
  • 1 Tbsp. fresh basil, finely chopped or 1/2 tsp. dry basil
  • 1 Tbsp. parsley, chopped
  • 8 oz. noodles (egg or spinach)
  • 1/4 c. soft butter
  • 1/3 c. Parmesan cheese, grated

Directions

  1. 1
    Drain marinade from artichokes into a 9 or 10-inch skillet. Add onion and press garlic into mixture; simmer until softened. Add tomatoes, bay leaf, Italian herbs, salt and basil.
  2. 2
    Cover and simmer for 10 minutes.
  3. 3
    Uncover and continue cooking until sauce thickens slightly, about 10 minutes.
  4. 4
    Add artichokes (cutting larger ones in halves), and simmer for a few minutes longer. Remove bay leaf and add parsley.
  5. 5
    Meanwhile, cook noodles in boiling, salted water just until tender.
  6. 6
    Drain and toss with butter and cheese.
  7. 7
    Serve with the artichoke sauce and sprinkle with additional cheese, if desired.
  8. 8
    Makes 3 or 4 servings.

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