Capellini with Tomatoes and Artichokes

By lindybug

Ingredients

• 1 small onion, chopped
• 1 garlic clove, minced
• 2 Tbsp olive oil
• 2 lbs plum tomatoes, seeded and chopped
• 1 (9 oz) pkg frozen artichoke hearts
• 1 1/4 tsp dried basil
• 1/3 cup dry white wine
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 1 lb capellini, uncooked
• 1/4 cup pitted ripe olives, sliced
• 4 oz provolone cheese, shredded

Details

Servings 8

Preparation

Step 1

Cook onion and garlic in hot oil. Add tomatoes, artichokes, basil, wine, salt and pepper; bring to a boil, Reduce heat, simmer uncovered for 10 min.

Meanwhile, cook pasta according to pkg directions. Stir olives into sauce mixture. Pour sauce over hot pasta and toss. Serve with cheese.