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Fusilli With Artichokes

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  Canned small artichokes 14 Ounce (1 Can)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Canned italian peeled tomatoes 28 Ounce, drained and chopped (1 Can)
  Water 1 Cup (16 tbs)
  Chopped fresh basil/1 teaspoon dried 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated romano cheese 2 Tablespoon

1. Drain artichokes, rinse in cold water, and cut into quarters. In a nonreac-tive large saucepan, heat olive oil over medium-low heat. Add garlic and cook for 30 seconds, or until fragrant. Add tomatoes, water, and basil. Bring to a boil. Reduce heat to medium and cook uncovered about 20 minutes, or until sauce has thickened. Add artichokes and cook 1 to 2 minutes, until heated through. Season with salt and pepper.
2. When sauce is almost ready, cook fusilli in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta and sauce into a large warmed bowl and toss together. Pass a bowl of Romano cheese on the side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 845 Calories from Fat 362

% Daily Value*

Total Fat 41 g63.4%

Saturated Fat 9.8 g48.8%

Trans Fat 0 g

Cholesterol 31.2 mg10.4%

Sodium 2764.3 mg115.2%

Total Carbohydrates 105 g35%

Dietary Fiber 37.2 g149%

Sugars 4.4 g

Protein 37 g74.3%

Vitamin A 146.2% Vitamin C 213.3%

Calcium 83.6% Iron 94%

*Based on a 2000 Calorie diet

Fusilli With Artichokes Recipe