Fusilli With Artichokes Recipe
Ingredients
| 1 14-ounce can small artichokes | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Italian tomatoes | 1 28 Ounce, chopped | |
| Water | 1 Cup (16 tbs) | |
| 1 teaspoon dried | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Grated Romano cheese | ||
Directions
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.
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.
Chef
