Artichoke & Garlic Linguine
"If you love artichokes and garlic, you'll enjoy this dish. I adapted it from a dish a friend makes. I serve it as a side dish with baked chicken. I sometimes throw in some peeled shrimp for a different taste and it becomes a main dish. A good salad and some crusty bread makes it a good meal."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
7
ingredients
- 1⁄2 lb linguine
- 2 (6 ounce) jars marinated artichoke hearts
- 1 tablespoon minced garlic
- 1 tablespoon dried basil leaves, crushed
- 1 tablespoon dried oregano leaves, crushed
- 1 teaspoon dried thyme leaves, crushed
- 2 cups diced fresh roma tomatoes (not canned)
directions
- Cook linguine according to the package directions.
- Drain.
- While the linguine is cooking, chop the artichoke hearts into small pieces.
- The oil the artichoke hearts are packed in should be poured into a large saucepan.
- Heat over medium heat.
- Add garlic and cook for 2 minutes, stirring constantly.
- Add basil, oregano, and thyme.
- Add linguine and heat through, stirring frequently to prevent it from sticking.
- If the pasta seems a little too dry, drizzle a little extra virgin olive oil over it and toss.
- Fold in the tomatoes and diced artichoke hearts.
- Make sure the artichoke hearts and tomatoes are at room temperature so they don't cool the pasta.
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Reviews
-
I thought this sounded great but in the end did care for the vingery flavor of marinated artichokes and they are rather tough.Otherwise nice idea,though. -
Inspired idea, using the artichoke marinade as the sauce. It works great and tastes wonderful.
RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas
