Marinated artichoke sauce with onions & tomatoes.
400 g/14 oz canned chopped tomatoes salt and pepper 350 g/12 oz dried conchiglie 20 g 1% oz freshly grated Parmesan.
3 tbsp chopped fresh flat-leafed parsley.
Drain the artichoke hearts, reserving the marinade. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for.
5 minutes until translucent. Add the garlic, oregano, chilli flakes and the reserved artichoke marinade.
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Cook for 5 more minutes.
Stir in the tomatoes. Bring to the boil, then simmer over a medium-low heat for 30 minutes. Season generously with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Add the artichokes, Parmesan and parsley to the sauce. Cook for a few minutes until heated through.
Pour the sauce over the pasta. Toss well to mix. Serve at once.