Pasta con tomate y alcachofas

Ingredientes

• 1 tbspcanola oilAmount1 tbspIngredientcanola oil
• 1/2medium onionAmount1/2Ingredientmedium onion, diced, diced
• 2garlicAmount2Ingredientgarlic cloves, crushed cloves, crushed
• 2 tbsptomato pasteAmount2 tbspIngredienttomato paste
• 14 ozcan diced tomatoesAmount14 ozIngredientcan diced tomatoes
• 6basilAmount6Ingredientbasil leaves leaves
• 16 ozspaghetti noodlesAmount16 ozIngredientspaghetti noodles
• 9 ozjar marinated artichokesAmount9 ozIngredientjar marinated artichokes hearts, drained and cut into 1/4-inch pieces hearts, drained and cut into 1/4-inch pieces
• 1/2 cupparmesan, grated
• 1 tspparsleyAmount1 tspIngredientparsley, chopped, chopped

Preparación

1. 1

   In a large pot, bring water to a boil and cook pasta for 12 minutes, until al dente, and drain. Be sure to reserve 1 cup of the pasta water before draining the pasta.

2. 2

   In a large pan over medium heat, warm the oil. Add in the garlic and onion, cooking about 5-7 minutes, until the onions are translucent. Stir in the tomato pasteAmount2 tbspIngredienttomato paste, diced tomatoes, and basil, then bring to a boil, lower the heat and simmer for 10 minutes. Add in the artichokes and cook about 3 minutes, until heated through, then pour over the spaghetti, add water to loosen the sauce as desired. Add the parmesan and toss.

3. 3

   Serve with more parmesan and fresh parsleyAmount1 tspIngredientparsley, chopped.