Name: Herbed artichoke and tomato sauce with spirals
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 3 x 415g cans crushed tomatoes; 1 tablespoon coarsely chopped fresh oregano; 1/3 cup coarsely chopped fresh basil; 375 gram large spiral pasta; 400 gram can artichoke hearts, drained, quartered; 1/2 cup (40g) finely grated parmesan cheese

Ingredients

2 teaspoon olive oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

3 x 415g cans crushed tomatoes

1 tablespoon coarsely chopped fresh oregano

1/3 cup coarsely chopped fresh basil

375 gram large spiral pasta

400 gram can artichoke hearts, drained, quartered

1/2 cup (40g) finely grated parmesan cheese

Method

1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes; bring to a boil. Reduce heat, add oregano and basil; simmer, uncovered, about 10 minutes or until sauce reduces by a third.

2.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

3.Place pasta, artichoke and half of the cheese in pan with tomato sauce; toss gently to combine. Serve with remaining cheese.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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