Linguine with Tomatoes and Artichoke Hearts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- Carbohydrate 80 g(27%)
- Cholesterol 24 mg(8%)
- Fat 27 g(41%)
- Fiber 8 g(32%)
- Protein 28 g(56%)
- Saturated Fat 7 g(35%)
- Sodium 830 mg(35%)
- Calories 647
Preparation Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté 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 to sauce and 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. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
Preparation Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté 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 to sauce and 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. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
