Pasta With Artichokes and Tomatoes

[from Liz]

Another recipe

Here's another quickie that is very good and plenty elegant to serve anyone. Good left over and eaten cold or hot the next day.

Pasta With Artichokes and Tomatoes

1-2 T Olive Oil
1 medium onion chopped up
1 (or more) cloves of garlic, minced
1 16 oz can tomatoes (I like plum tomatoes but any will do)
1 14 oz can artichoke hearts packed in water, drained and quartered
1 bay leaf
1/2 tsp dry basil (or fresh if you have it)
8 oz dry pasta (linguini or fettucini or spagetti work well)
Parmesan for sprinkling

In a big pan start the water for your pasta.

In a mediumish skillet, heat the oil. Add the onions and garlic and cook a few minutes. Add the tomatoes with their liquid to the pan and smoosh them up with a spoon. Add the artichokes and herbs. Bring to a simmer and simmer covered for ten minutes. About five minues into the process (depending on how long your pasta will take to cook) throw the noodles into their water.

After the sauce has simmered ten minutes covered, take the lid off and simmer five more to thicken it up a bit.

When your pasta is done cooking, put it in a serving bowl, pour the sauce over, toss. Sprinkle with parmesan. Eat.

Good with garlic bread and a salad.

Serves somewhere between two and four depending on how hungry you are and what else you serve.

FLGBTQC | Front Porch