Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 medium White Onion, diced
- 1 tbsp Bellino Minced Garlic
- 2 Celery Stalks, diced
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained and rinsed
- 1 cup Dry White Wine
- 1 can Cento All Purpose Chicken Broth (14.5 oz)
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 tbsp Fresh Basil Leaves, chopped
- 1/4 tsp Cento Crushed Red Pepper
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- 1 lb Anna Fusilli
- 1 tbsp Butter
- Grated Parmesan Cheese, to taste
Directions
Heat oil in a large saucepan over medium-high heat. Sauté garlic, onion and celery until golden, approximately 2-3 minutes. Add sun dried tomatoes and continue cooking 2-3 minutes, or until soft. Add wine, chicken broth, tomato paste, basil and red pepper, let simmer approximately 15 minutes. Add artichokes and let simmer for an additional 1-2 minutes. Cook pasta according to package instructions and drain. Melt butter into sauce, add pasta and toss until evenly coated. Sprinkle with cheese, if desired. Serves 6-8.
