Artichoke Tomato Pasta Recipe

From Dorothy McNett's Recipe Book.

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Artichoke Tomato Pasta

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 pound rigatoni or other tubular pasta

3-4 large cooked artichoke hearts sliced
1 red ripe tomato diced

2 tablespoons extra virgin olive oil
1-2 cloves garlic, slivered
1 tablespoon snipped fresh parsley
1/2 teaspoon fine sea salt
few grindings white peppercorns
2 cups fresh shelled peas, or frozen petite peas
2-3 tablespoons vegetable or chicken stock

Bring a large pot of water to the boil. Add about 1 tablespoon salt and a drizzle of oil. Bring back to the boil. Add pasta, and cook as package directs. In meantime, in large skillet heat oil and saute the garlic, parsley, salt, and pepper just until garlic is tender. Add the artichoke hearts and tomatoes. Cook just until vegetables are hot and starting to brown a little. Toss in peas and chicken stock. Cook 2 minutes. Dump cooked pasta into a beautiful bowl and add hot sauce. Serve immediately.

Recipe created 2001-03-06.

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