Ingredients
12 ounces uncooked linguine1 can (28 ounces) whole tomatoes with basil1 jar (7-1/2 ounces) marinated quartered artichoke hearts1 cup chopped sweet onion2 garlic cloves, minced3 tablespoons olive oil, divided1/4 cup capers1/4 cup tomato paste8 fresh basil leaves, torn2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon pepperGrated Parmesan cheese
Preparation
Cook linguine according to package directions.
Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.
