Artichoke and Plum Tomato Pasta

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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
Dish Type:

Dairy Free, Main Dishes, Nut Free

Season:

Fall

Prep Time:

15 minutes

Cook Time:

30 minutes

Serves:

4 to 6 servings

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

Products used: Meyer Lemon Olive Oil , Sicilian Sea Salt

Instructions

  • 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!