FUSILLI WITH ARTICHOKES AND TOMATOES

By gailg

Ingredients

• 1 lb fusilli (spiral pasta)
• 8 small artichoke hearts (fresh or 14 oz can)
• 3 T olive oil
• 2-3 cloves garlic, crushed
• 1 small onion diced
• 1 19 oz can tomatoes, with juice (preferably Italian Plum)
• 1 small twig of thyme or 1/4 t dry
• 1/2 C parmesan cheese
• salt, pepper to taste

Preparation

Step 1

Cook pasta in boiling water until al dente. Drain and set aside. Heat oil in a large skillet, saute onions until clear, add garlic, add quartered artichokes, tomato. Simmer for 10 minutes, stirring occasionally. Break up tomatoes. Add seasonings and cook an additional two minutes. Add pasta and toss. Sprinkle with cheese and serve.