Try this Lumache (Pasta) with Artichokes recipe, or contribute your own.Suggest a better description
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 firstname.lastname@example.org on behalf of Recipe by: The New Pasta Cookbook Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 36
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