Pasta with Tomatoes, Artichokes, Basil, Cheese & Olives

Adapted from a recipe by Maryana Vollstedt from “The Big Book of Potluck”

Serves 6

1 Tablespoon olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 can (28 oz) chopped tomatoes in juice
1 can (8 oz) tomato sauce
1/4 cup chopped fresh parsley
1 Tablespoon chopped fresh basil, or 3/4 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground pepper
8 oz (about 3 cups) cooked ziti or other pasta
1 can (13.75 oz) artichoke hearts, drained and quartered
1 cup cubed fresh mozzarella
3/4 cup pitted kalamata olives
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350.  In a large saucepan over medium heat, warm oil. Add onion & garlic and saute until tender, about 5 minutes.  Add tomatoes, tomato sauce, parsley, basil, oregano, salt and pepper to taste and bring to a boil  Reduce heat to medium-low and simmer, uncovered, until slightly thickened, about 15 minutes, stirring occasionally.  Add pasta, artichokes, mozzarella, and olives and mix well.

Transfer to a greased 3-quart casserole.   Cover and bake 30 minutes.  Uncover and spinkle with Parmesan. Bake until bubbly, about 20 minutes longer.

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Published in: on March 14, 2010 at 3:16 pm  Comments (1)  

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One CommentLeave a comment

  1. I made this for dinner tonight. Yum!


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