TD's Tomato Artichoke Pasta
by Tom Doyle
(Pittsburgh, pa)
This recipe simply represents all of the things a hungry Bachelor, too weak from hunger to go out and eat, and too tired of delivery to pick up the phone, had in his pantry one day and he turned into an instant classic. I have fed this dish to hundreds of people over the years and can quart jars of it at Xmas time and give as gifts. I hope you enjoy it as much as my wonderful friends and family have. Ciao!
INGREDIENTS
3/4 C olive oil
2 Large Onion Chopped
6 Garlic minced
2 T. dry oregano
4 T dry basil
2 28 oz can of tomatoes diced in juice
2 t Black peppercorns ?crushed?
1 C Quartered brined artichoke hearts
1 Pound cooked penne rigate
PREPARATION
Sauté the onion in the olive oil until translucent.
Add the minced garlic, and sauté 2 minutes longer season liberally with salt and pepper. Add the oregano and basil and toast for a few minutes.
Add the tomatoes and simmer covered for 15 minutes stirring occasionally.
Add the peppercorn and the artichokes and simmer another 15 minutes covered, stirring occasionally, adjust seasoning if necessary.
Serve over penne pasta with a warm garlic bread. Mmmmmm!
