Artichoke and Olive Pasta
"I got this from the back of the Rotini package and it sounded so good - putting it here till I can try it."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6-8
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
- 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.
- Remove from heat and drain.
- In a large skiller heat olive oil, add the garlic and cook stirring every 30 seconds, add tomatoes and simmer for 5 minutes.
- Stir in artichokes, olives, salt and sugar.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
