Capellini with Plum Tomatoes and Artichokes

Print Recipe
Total Time:
30 mins
Serves 8

Ingredients:

1 small onion, chopped

2 Tbsps olive oil

1 garlic clove, minced

2 lbs plum tomatoes, seeded and diced

9 oz frozen artichoke hearts, thawed and drained

1 1/4 tsps dried basil leaves

1/3 cup dry white wine

3/4 tsp salt

1/8 tsp ground black pepper

16 oz Prince^® Capellini

1/4 cup pitted ripe olives, sliced

4 oz shredded Provolone cheese

Cooking Directions:

1. Sauté onion in hot oil for about 5 minutes, add minced garlic and sauté for about 30 seconds (do not burn garlic).

2. Add tomatoes, artichokes, basil, wine, salt and pepper; bring to a boil. Reduce heat, simmer uncovered 10 minutes.

3. Meanwhile, prepare pasta according to package directions.

4. Stir olives into sauce mixture. Pour sauce over hot pasta and toss. Serve with cheese.