Artichoke Pasta Sauce | Redbook

Artichoke Pasta Sauce

Makes about 1-QT, enough for 1-LB pasta (4 to 6 servings)

For the sauce:
2 (6-oz) jars marinated artichoke hearts, drained but with 2 Tbsp marinade reserved
2 (14.5-oz) cans chunky stewed tomatoes, drained
2 Tbsp pine nuts (pignolias), lightly toasted
1 tsp dried rosemary leaves
1/2 tsp salt
1/2 tsp freshly ground pepper

For garnish:
Fresh rosemary sprigs

Notes:

Directions

In large bowl, combine all the sauce ingredients; stir gently to mix.

Place several artichoke hearts decoratively around bottom and sides of 1-QT jar; spoon in remaining mixture to fill. Store, tightly covered, in refrigerator up to 1 week.  Decorate jar with fresh rosemary sprigs, if desired.