1 jar marinated artichoke
hearts (6 oz.)
1 small clove fresh garlic
2 c. fresh tomatoes, diced and
1/2 tsp. salt
1 Tbsp. fresh basil, finely
chopped or 1/2 tsp. dry
1/4 c. soft butter
1/2 c. onion, finely chopped
1 small bay leaf
1/2 tsp. mixed dry Italian
1 Tbsp. parsley, chopped
8 oz. noodles (egg or spinach)
1/3 c. Parmesan cheese, grated
Drain marinade from artichokes into a 9 or 10-inch
skillet. Add onion and press garlic into mixture; simmer
until softened. Add tomatoes, bay leaf, Italian herbs, salt
and basil. Cover and simmer for 10 minutes. Uncover, and
continue cooking until sauce thickens slightly, about 10
minutes. Add artichoke (cutting larger ones in half), and
simmer for a few minutes longer. Remove bay leaf and add
parsley. Meanwhile, cook noodles in boiling, salted water just
until tender. Drain and toss with butter and cheese. Serve
with the artichoke sauce and sprinkle with additional cheese,
if desired. Makes 3 or 4 servings.
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