Artichoke and Olive Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this from the back of the Rotini package and it sounded so good - putting it here till I can try it. Ingredients:
12 ounces rotini pasta |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 lbs plum tomatoes, coarsely chopped |
7 ounces marinated artichoke hearts, undrained |
1/2 cup olive (oil cured or pitted ripe olives) |
1 teaspoon salt |
1/8 teaspoon sugar |
1/3 cup grated parmesan cheese |
Directions:
1. Add the pasta to 3 quarts boiling water; add salt to taste. Wait for the water to reboil and stir frequently for 9-11 minutes until the pasta is al dente.
2. Remove from heat and drain.
3. In a large skiller heat olive oil, add the garlic and cook stirring every 30 seconds, add tomatoes and simmer for 5 minutes.
4. Stir in artichokes, olives, salt and sugar.
5. Cook stirring 2 minutes to blend the favors. Toss half of the tomato mixture with pasta; spoon remaining tomato mixture over top. Sprinkle with cheese.
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