Our contest-winning artichoke tomato pasta is light enough to eat even on a hot summer day. The flavors of artichoke hearts, capers, basil, garlic and tomatoes dress up linguine for a dish that's as lovely as it is delicious.
Instructions
1
Cook the pasta
2
Cook the linguine according to the package directions.
3
Saute the onion and garlic
4
Meanwhile, coarsely chop the tomatoes, reserving the liquid from the can. Drain the artichokes, reserving 1/4 cup of the artichoke marinade. In a large skillet, saute the onion and garlic in 2 tablespoons of the oil until they're tender.
5
Combine and cook the sauce ingredients
6
Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and the reserved tomato liquid and artichoke marinade. Bring the liquid to a boil. Reduce the heat, then simmer the sauce, uncovered, for 10 minutes or until it slightly thickens.
7
Combine the pasta and sauce
8
Drain the linguine, and transfer it to a serving bowl. Toss the linguine with the tomato mixture and the remaining oil. Sprinkle the pasta with Parmesan cheese before serving.
