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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 1 (6 1/2 ounce) jar marinated artichoke hearts
- 1 cup diced onion
- 1/2 cup sliced celery
- 4 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- rotelle pasta, cooked according to package directions (1/2 lb)
- 1 tablespoon chopped fresh herb
- crushed red pepper flakes, salt and fresh Ground Pepper to taste
- parmesan cheese, wedge for grating
Method
- Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
- Saute onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
- Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.
