Artichoke and Tomato Pasta / Better Homes and Gardens
25 minutes total; 478 calories per serving
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- 8 ounce(s) dried pasta, whole grain
- 1/4 cup(s) grated Parmesan
- 1/2 cup(s) chopped sweet onion
- 1/4 cup(s) EVOO
- 2 clove(s) garlic, minced
- 28 ounce(s) crushed tomatoes
- 6 ounce(s) marinated artichoke hearts drained and coarsely chopped
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- fresh basil leaves
- grated Parmesan cheese for topping
- 1. In a Dutch oven, cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add Parmesan cheese; toss to combine. Add enough of the reserved water that pasta is evenly coated with cheese.
- 2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.
- 3. To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Artichoke and Tomato Pasta / Better Homes and Gardens Recipe at a Glance
- COURSE: Main Dishes