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
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!