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Name: Lumache (Pasta) with Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Dried basil; 1 ts Dried Oregano; 2 tb Chopped fresh parsley; 2 cn Italian tomatoes; juice; 1/4 c olive oil; 1 Pinches cayenne pepper; 1 lg Onion; coarsely chopped; 3 tb Grated Pecorino cheese; 3 c Lumache; pipe rigate, or; 2 Garlic crushed; 1/4 ts Salt; 14 oz Canned artichoke hearts;

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INGREDIENTS

1 tb Dried basil
1 ts Dried Oregano
2 tb Chopped fresh parsley
2 cn Italian tomatoes; juice
1/4 c olive oil
1 Pinches cayenne pepper
1 lg Onion; coarsely chopped
3 tb Grated Pecorino cheese
3 c Lumache; pipe rigate, or
2 Garlic ; crushed
1/4 ts Salt
14 oz Canned artichoke hearts;

Servings

INSTRUCTIONS

Heat oil in a large pot and saute onion, garlic, basil, parsley, cayenne and oregano for 5 minutes. Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered, for about 45 minutes, or until reduced and very thick. Add reserved tomato and artichoke juice, stir through and simmer a further 15 minutes. Cook pasta in boiling salted water until al dente. Cut each artichoke heart into six and stir into the sauce along with the Pecorino. (Parmesan may be substituted) Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and serve, passing around extra cheese. Serves 4. Busted by Barb; Beyond Biscuit Newsletter Issue 29 by southernfood-admin@list.miningco.com on behalf of Recipe by: The New Pasta Cookbook Posted to MC-Recipe Digest by "abprice@wf.net" on Feb 14, 1998

NOTES

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Lumache (Pasta) with Artichokes

1 tb Dried basil
1 ts Dried Oregano
2 tb Chopped fresh parsley
2 cn Italian tomatoes; juice
1/4 c olive oil
1 Pinches cayenne pepper
1 lg Onion; coarsely chopped
3 tb Grated Pecorino cheese
3 c Lumache; pipe rigate, or
2 Garlic crushed
1/4 ts Salt
14 oz Canned artichoke hearts;

Heat oil in a large pot and saute onion, garlic, basil, parsley, cayenne  and oregano for 5 minutes.    Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered,  for about 45 minutes, or until reduced and very thick. Add reserved tomato  and artichoke juice, stir through and simmer a further 15 minutes.    Cook pasta in boiling salted water until al dente.    Cut each artichoke heart into six and stir into the sauce along with the  Pecorino. (Parmesan may be substituted)    Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and  serve, passing around extra cheese.    Serves 4.    Busted by Barb; Beyond Biscuit Newsletter Issue 29 by  southernfood-admin@list.miningco.com on behalf of    Recipe by: The New Pasta Cookbook    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14,  1998

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 4 Servings

Calories: 36
Calories from Fat: 31 (86%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 45.1mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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