Tomato-Artichoke Spaghetti Recipe
Ingredients
8 ounces uncooked thin spaghetti
1 can (14 ounces) artichoke hearts
2 medium tomatoes, chopped (about 2 cups)
3 green onions, chopped
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
Directions
Cook spaghetti in 3 quarts boiling salted water (1 tablespoon salt) until tender, 4 to 6 minutes; drain.
Drain artichoke hearts, reserving 1/4 cup liquid.
Cut artichokes into halves.
Cook and stir artichokes, tomatoes, onions, oregano, salt and reserved artichoke liquid just until hot, about 7 minutes; toss with hot spaghetti.
Drain artichoke hearts, reserving 1/4 cup liquid.
Cut artichokes into halves.
Cook and stir artichokes, tomatoes, onions, oregano, salt and reserved artichoke liquid just until hot, about 7 minutes; toss with hot spaghetti.
Questions, Comments and Reviews
By Same Chef
Chef
