Fusilli With Artichokes And Tomatoes
|Fusilli||1 Pound (Spiral Pasta)|
|Canned artichoke hearts||14 Ounce (1 Cans Or 8 Small Hearts)|
|Olive oil||3 Tablespoon|
|Crushed garlic||3 Clove (15 gm)|
|Diced onion||1 Small|
|Canned tomatoes with juice||19 Ounce (Preferably Italian Plum, 1 Can)|
|Thyme/1/4 teaspoon dry basil||1 Small (Branch)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Cut in quarters and set aside.
Heat in large skillet.
Saute until onions are tender.
Add along with artichokes and simmer approx 10 minutes, stirring occasionally to break up tomatoes.
Add and cook for 2 minutes.
Add pasta and toss.