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Joan's Artichoke and Pasta Salad With Tomato Sauce

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“From the files of my MIL. She used to make it for company. This serves 6 but can be easily doubled.”

Ingredients Nutrition


  1. Cook pasta according to box directions, to al dente, and drain.
  2. Transfer to a serving bowl and toss with the olive oil.
  3. Drain marinade from the artichokes into a 10" skillet and heat.
  4. Set the artichokes aside and cut into halves.
  5. Add the garlic and onions to the marinade liquid in the skillet and simmer until the onions are translucent.
  6. Add the tomatoes, bay leaf, herbs (except parsley), and salt.
  7. Cover and simmer 10 minutes.
  8. Uncover and cook another 10 minutes.
  9. Add the artichokes to the sauce mixture and heat for a few minutes.
  10. Remove the bay leaf and stir in the parsley.
  11. Remove the skillet from the heat and cool the sauce to room temperature. Once cooled, pour over the pasta and toss until well blended.
  12. Sprinkle Parmesan cheese on top or serve along side the pasta.

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