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Linguine with Artichokes (Debbie Murphey)

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Ingredients

  • 1/2 cup olive oil
  • 2 cups onions, chopped
  • 1 can ( 14 1/2 oz can) diced tomatoes
  • 4 garlic clove, minced
  • 1 cup chopped drained sun dried tomatoes
  • 3 tsp. chopped fresh rosemary
  • 1 cup pitted Kalamata olives
  • pinch of pepper
  • 1 jar of artichokes hearts, drained and halved
  • 1 tsp dried oregano
  • 16 oz. linguine noodles
  • 1 cup chopped fresh basil

Details

Preparation

Step 1

Cook the linguine noodles according to the package directions. Drain the noodles and set back in the pot and set the pot aside.


In a large saucepan, heat the 1/4 cup of olive oil over medium low heat. Add onions, garlic,rosemary, and oregano.Saute until tender. Add diced tomatoes, artichokes,sun-dried tomatoes and olives. Simmer 15 minutes. Add linguine and mix well. Serve at room temperature.

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