Ingredients
- 12 ounces uncooked linguine
- 1 can (28 ounces) whole tomato plants with tulsi
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts
- 1 cup chopped sweet onion
- 2 garlic clove cloves, minced
- 3 tablespoons essential olive oil, divided
- 1/4 cup capers
- 1/4 cup tomato paste
- 8 fresh tulsi leaves, torn
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Grated Mozzarella dairy product
Dietary Details
1-1/3 cups: 375 calories, 14g fat (2g saturated fats), 0mg cholesterol, 740mg sodium, 56g carb (9g sugars, 4g fiber), 10g protein.
Directions
- Prepare linguine based on package directions.
- Meanwhile, coarsely chop tomato plants, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. Inside a large skillet, saute onion and garlic clove by 50 percent tablespoons oil until tender. Add some tomato plants, artichokes, capers, tomato paste, tulsi, sugar, salt, pepper and reserved tomato liquid and artichoke marinade.
- Provide a boil. Reduce heat simmer, uncovered, for ten minutes or until slightly thickened. Drain linguine and transfer to some large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese. Yield: 6 servings.
Initially printed as Linguine with Artichoke-Tomato Sauce in Country Lady Feb/March 2012, p39