Tomato and Artichoke Pasta

Tomato and Artichoke Pasta

Yields4 Servings

Cook Time20 mins

Rating

Ingredients

 1 tbsp canola oil
 ½ medium onion, diced
 2 garlic cloves, crushed
 2 tbsp tomato paste
 14 oz can diced tomatoes
 6 basil leaves
 16 oz spaghetti noodles
 9 oz jar marinated artichoke hearts, drained and cut into 1/4-inch pieces
 ½ cup parmesan, grated
 1 tsp parsley, chopped

Directions

1

In a large pot, bring water to a boil and cook pasta for 12 minutes, until al dente, and drain. Be sure to reserve 1 cup of the pasta water before draining the pasta.

2

In a large pan over medium heat, warm the oil. Add in the garlic and onion, cooking about 5-7 minutes, until the onions are translucent. Stir in the tomato paste, diced tomatoes, and basil, then bring to a boil, lower the heat and simmer for 10 minutes. Add in the artichokes and cook about 3 minutes, until heated through, then pour over the spaghetti, add water to loosen the sauce as desired. Add the parmesan and toss.

3

Serve with more parmesan and fresh parsley.

Panzanella

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Ingredients

 1 tbsp canola oil
 ½ medium onion, diced
 2 garlic cloves, crushed
 2 tbsp tomato paste
 14 oz can diced tomatoes
 6 basil leaves
 16 oz spaghetti noodles
 9 oz jar marinated artichoke hearts, drained and cut into 1/4-inch pieces
 ½ cup parmesan, grated
 1 tsp parsley, chopped

Directions

1

In a large pot, bring water to a boil and cook pasta for 12 minutes, until al dente, and drain. Be sure to reserve 1 cup of the pasta water before draining the pasta.

2

In a large pan over medium heat, warm the oil. Add in the garlic and onion, cooking about 5-7 minutes, until the onions are translucent. Stir in the tomato paste, diced tomatoes, and basil, then bring to a boil, lower the heat and simmer for 10 minutes. Add in the artichokes and cook about 3 minutes, until heated through, then pour over the spaghetti, add water to loosen the sauce as desired. Add the parmesan and toss.

3

Serve with more parmesan and fresh parsley.

Tomato and Artichoke Pasta

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