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Categories:
hearts onion garlic fresh tomatoes bay leaf mixed dry Italian herbs salt fresh basil parsley noodles butter Parmesan cheese
Viewed: 38 - Published at: 3 years agoIngredients
- 1 jar marinated artichoke hearts (6 oz.)
- 1/2 c. onion, finely chopped
- 1 small clove fresh garlic
- 2 c. fresh tomatoes, diced and peeled
- 1 small bay leaf
- 1/2 tsp. mixed dry Italian herbs
- 1/2 tsp. salt
- 1 Tbsp. fresh basil, finely chopped or 1/2 tsp. dry basil
- 1 Tbsp. parsley, chopped
- 8 oz. noodles (egg or spinach)
- 1/4 c. soft butter
- 1/3 c. Parmesan cheese, grated
Method
- Drain marinade from artichokes into a 9 or 10-inch skillet. Add onion and press garlic into mixture; simmer until softened. Add tomatoes, bay leaf, Italian herbs, salt and basil.
- Cover and simmer for 10 minutes.
- Uncover and continue cooking until sauce thickens slightly, about 10 minutes.
- Add artichokes (cutting larger ones in halves), and simmer for a few minutes longer. Remove bay leaf and add parsley.
- Meanwhile, cook noodles in boiling, salted water just until tender.
- Drain and toss with butter and cheese.
- Serve with the artichoke sauce and sprinkle with additional cheese, if desired.
- Makes 3 or 4 servings.
