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Artichoke and Tomato Pasta Recipe

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This recipe for Artichoke and Tomato Pasta, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise DiMiceli
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 medium onion, diced
1 clove garlic, minced
1 tablespoon oregano
2 tablespoons basil
Pinch cayenne pepper
2 15 ounce cans diced tomatoes
1 15 ounce can ready cut tomatoes
Pinch salt
1/3 cup grated Parmesan
2 13 ounce cans artichoke hearts, quartered

Directions:
Directions:
In a large skillet heat olive oil; add next 5 ingredients
Saute' over medium heat until onions are tender and translucent Add tomato products including their juice and simmer 20 minutes Slowly add Parmesan cheese stirring constantly
Add artichoke hearts; stir gently and simmer 5 minutes
Add more salt and pepper to taste
Serve with 1 lb pasta

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I like this sauce with Rotini or spirals. I usually stir in the cooked pasta a little at a time to get the right pasta to sauce ratio

 

 

 

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