- 2 tablespoon olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 16-ounce can Italian plum tomatoes, chopped, juices reserved
- 2 teaspoons dried basil, crumbled
- 2 teaspoons dried oregano, crumbled
- 1 14 3/4-ounce jar marinated artichoke hearts
- 12 ounces linguine, freshly cooked
- 1 1/2 cups grated Parmesan cheese (about 5 ounces)
- Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.