Fusilli With Artichokes
|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|
|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.