Artichoke and Plum Tomato Pasta

Serves

4 to 6 servings

Prep Time

15 minutes

Cook Time

30 minutes

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"Mediterranean is one of my top favorite types of food, so when I saw an artichoke and olive pasta, I had to make it! This pasta dish was on the lighter side, which I thought was perfect for summer! I used Meyer Lemon Olive Oil to give it that freshness I so badly wanted" Catherine "Kitty" O'Connell of Rockville Centre, NY

Products used: Meyer Lemon Olive Oil, Sicilian Sea Salt

Ingredients

1 16 oz box of Fettuccine or Malfalde
¼ cup SOOC Meyer Lemon Olive Oil
1 large Sweet Onion, chopped
1 clove Garlic, finely chopped
¼ cup Chicken Broth
1 tsp SOOC Sicilian Sea Salt
1 28 oz can Plum Tomatoes, undrained
1 14 oz can of Artichokes, drained & quartered
½ cup sliced, pitted Mediterranean Olives

Directions

Cook fettuccine or malfalde according to package directions. Drain and set aside.

In 4-quart saucepan, heat olive oil over medium heat and cook onion, stirring occasionally, for 4 minutes. Add garlic, cook an additional 30 seconds.

Stir in broth and canned tomatoes, breaking up tomatoes with wooden spoon. Simmer, stirring occasionally, for 15 minutes. Stir in artichoke hearts and olives and cook for an additional 5 minutes.

To serve, toss cooked pasta into artichoke sauce. Garnish with chopped fresh parsley, if desired, and serve with grated Parmesan cheese. Enjoy!