Mediterranean Artichoke Pasta
From lacrenshaw 15 years ago
- 10 minutes to make
- Serves 6
Returning the pasta to its cooking pot, over low/medium heat, with little water clinging to it and then adding the rest of the ingredients makes it easy to be sure that the artichokes and tomatoes warm.
Ingredients
- Bring water to boil for the pasta. shopping list
- 14 ounces diced tomatoes, drained shopping list
- 14 ounce can artichoke hearts, drained and quartered shopping list
- 3 ounces sliced ripe olives shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup romano cheese, shredded shopping list
How to make it
- Cook the pasta according to directions on box.
- Drain but don't shake the colander because you want a little water to remain on pasta.
- Return pasta to pot.
- Add the remaining ingredients.
- Mix well to blend.
- Heat through.
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