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Linguine with Tomatoes and Artichoke Hearts Recipe

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

Contributor:  
Contributor:  
Katherine Johnson
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 medium onion, chopped (or cheat with frozen chopped onions)
2 (14.5 oz) Italian plum tomatoes, chopped, juices reserved
2 tsp dried basil, crumbled
2 tsp dried oregano, crumbled
1 T red pepper flakes
1 (14 3/4 oz) jar marinated artichoke hearts
1 can artichoke hearts, drained
12 oz linguine, freshly cooked
1 T capers

Directions:
Directions:
Heat olive oil in heavy saucepan over medium heat. Add onion 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, canned artichokes, and red pepper to sauce and cook 2 minutes. Add pasta and toss. Season to taste and sprinkle with capers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We affectionately refer to this as "pantry pasta" since all the ingredients you need are in the pantry. I keep all the ingredients on hand so that we can make this on those "what can we have for dinner?" nights.

 

 

 

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