Artichoke-Basil Pasta Sauce
"I received this recipe from my college roommate, and it quickly became one of my favorites,” notes Janet Bischof of Sumter, South Carolina. “Basil gives the meatless pasta sauce just the right taste.”
SERVINGS
|
5
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1 jar (6-1/2 ounces) marinated artichoke hearts
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon minced garlic
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 can (6 ounces) tomato paste
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 teaspoon sugar
- 1/2 teaspoon salt, optional
- Hot cooked pasta
DIRECTIONS
Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute the onion, mushrooms and garlic in reserved marinade for 2-3 minutes or until tender.
Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta. Yield: 5 servings.