Linguine With Artichokes And Olives

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 8 artichoke hearts, drained and quartered
• 1/4 cup kalamata olive, pitted and chopped
• 1 1/4 cups vegetable broth or 1 1/4 cups vegetable stock (can substitute chicken stock as well)
• 4 plum tomatoes, coursely chopped
• 8 -12 basil leaves
• salt & freshly ground black pepper, to taste
• 1 lb linguine (or pasta of your choice)
• freshly grated parmigiano-reggiano cheese

Recipe

• 1 heat olive oil in skillet over medium heat.
• 2 add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies.
• 3 add the artichoke hearts, olives and broth and bring mixture to a boil.
• 4 reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half.
• 5 add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes.
• 6 taste the liquid, and season with salt and fresh ground black pepper.
• 7 while sauce cooks, bring a large pot of salted water to a boil.
• 8 add the linguine and cook from about 7 minutes or until al dente.
• 9 drain pasta and slide it into a serving bowl.
• 10 top pasta with the sauce and toss lightly to combine.
• 11 sprinkle top with fresh grated parmigiano reggiano and serve.