Ingredients:
1 (14 ounce) cans diced tomatoes with juice
1 can artichoke hearts, drained and chopped
1/3 cup white wine
2 -3 cloves garlic, minced
1/2 packet onion soup mix
1 (6 ounce) cans tomato paste
1/4 cup fresh parsley
3 scallions, diced
Directions:
Heat olive oil in skillet and cook garlic and scallions about 2 minutes.
Add parsley and cook one minute.
Place garlic and parsley in saucepan, add wine, and cook until fluid reduces by about half.
Stir in tomato paste, artichokes, diced tomatoes, and onion soup mix.
Cook another five minutes and serve over pasta.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.