Linguine with Tomatoes and Artichoke Hearts
Pantry staples are transformed into a sophisticated dish.
2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, finely minced
1 (14.8-ounce) can ready-cut tomatoes, with juice
2 teaspoons dried basil
2 teaspoons dried oregano
1 (14.75-ounce) jar marinated artichoke hearts
12 ounces linguine, cooked according to package
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
Parmesan cheese for garnish
- Heat olive oil in large, deep skillet over medium heat. Add onion and garlic and sauté until softened. Add basil and oregano, cook for about 15 seconds stirring constantly and then add tomatoes. Simmer until sauce thickens slightly, about 8 minutes, stirring occasionally.
- Add artichokes with marinade to sauce. Season to taste with salt and ground black pepper; cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes.
- Serve garnished with Parmesan cheese.
Makes 4 servings.