Ingredients:
1/4 cup extra virgin olive oil
8 cloves garlic, thinly sliced
8 artichoke hearts, drained and quartered
1/4 cup kalamata olives, pitted and chopped
1 1/4 cups vegetable broth or 1 1/4 cups vegetable stock ( can substitute chicken stock as well)
4 plum tomatoes, coursely chopped
8 -12 basil leaves
salt & freshly ground black pepper, to taste
1 lb linguine ( or pasta of your choice)
freshly grated parmigiano-reggiano cheese
Directions:
Heat olive oil in skillet over medium heat.
Add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies.
Add the artichoke hearts, olives and broth and bring mixture to a boil.
Reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half.
Add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes.
Taste the liquid, and season with salt and fresh ground black pepper.
While sauce cooks, bring a large pot of salted water to a boil.
Add the linguine and cook from about 7 minutes or until al dente.
Drain pasta and slide it into a serving bowl.
Top pasta with the sauce and toss lightly to combine.
Sprinkle top with fresh grated Parmigiano Reggiano and serve.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.