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Fusilli With Artichokes

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Everyday

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