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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
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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