"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Linguine with Tomatoes and Artichoke Hearts Recipe

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This recipe for Linguine with Tomatoes and Artichoke Hearts, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 (16 oz.) can Italian plum tomatoes, chopped, juices reserved
2 tsp. dried basil
2 tsp. dried oregano
1 (14 3/4 oz.) jar marinated artichoke hearts
12 oz. linguine, freshly cooked
1 1/2 c. grated Parmesan cheese

Directions:
Directions:
Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and saute until tender, about 5 min. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 min. Add artichokes with marinade to sauce and cook 2 min. Add pasta and 1/2 c. Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 min. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

 

 

 

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