Recipe - Lumache (Pasta) With Artichokes

One fourth cup Olive oil
1 lg Onion; coarsely chopped
2 Cloves garlic; crushed
1 tablespoon Dried basil
2 tablespoon Chopped fresh parsley
1 Pinches cayenne pepper
1 teaspoon Dried oregano
2 cn Italian tomatoes; juice
reserved, (28oz each)
One fourth teaspoon Salt
3 cup Lumache; pipe rigate, or
other multisurfaced pasta,
(10 ounces)
14 ounce Canned artichoke hearts;
juice reserved
3 tablespoon Grated Pecorino cheese

Heat oil in a large pot and saute onion, garlic, basil, parsley, cayenne
and oregano for 5 minutes.

Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered,
for about 45 minutes, or until reduced and very thick. Add reserved tomato
and artichoke juice, stir through and simmer a further 15 minutes.

Cook pasta in boiling salted water until al dente.

Cut each artichoke heart into six and stir into the sauce along with the
Pecorino. (Parmesan may be substituted)

Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and
serve, passing around extra cheese.

Serves 4.

Busted by Barb; Beyond Biscuit Newsletter Issue 29 by
southernfoodadmin@list.miningco.com on behalf of

Recipe by: The New Pasta Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 14,
1998