Artichoke & Pasta Salad with Tomato Sauce ingredients (14)
Makes 6 servings
8-oz ziti1 (6-oz) jar marinated artichoke hearts
1/2 cup chopped onions
2 cloves garlic, minced
2 cups peeled and diced tomatoes (or one 16-oz Italian plum tomatoes with herbs, drained and chopped)
1 bay leaf
1 tsp salt
Freshly ground pepper to taste
1/2 tsp oregano, crushed
1/4 tsp marjoram, crushed
1/2 tsp basil, crushed (or 1 Tbsp fresh, chopped)
2 Tbsp chopped parsley
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Artichoke & Pasta Salad with Tomato Sauce DirectionsGet ready
Assemble ingredients and equipment. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.
Following package instructions, cook pasta only until al dente. Drain in a colander. Transfer to a serving bowl and toss with 1/4 cup olive oil.
Drain the marinade from the artichokes into a ten- (10-) inch skillet. Set the artichokes aside.
Add the garlic and onions to the marinade. Simmer until the onions become translucent. Add tomatoes, bay leaf, herbs and salt. Cover and simmer ten (10) minutes.
Uncover and cook ten (10) minutes more.
Cut the artichokes in half and add to the tomato sauce; heat for a few minutes. Remove the bay leaf and stir in the parsley. Cool to room temperature.
Pour dressing over the pasta and toss until well blended. Serve immediately. Pass the Parmesan cheese separately.
Artichoke & Pasta Salad with Tomato Sauce NotesAfter chilling, taste the salad and adjust seasonings to suit your own taste.
Slightly adapts Nina Graybill & Maxine Rapoport, The Pasta Salad Cookbook (Washington: Farragut Publishing Company, 1985), 31.
You might like
Fusilli Salad with Bacon and Cheese
Page Last Modified June 2016