Linguine with Tomatoes and Artichoke Hearts

Ingredients

• 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)

Instructions

1. Heat olive oil in heavy large saucepan over medium heat.
2. Add onion and garlic and saute until tender, about 5 minutes.
3. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes.
4. Add artichokes with marinade to sauce and cook 2 minutes.
5. Add pasta and 1/2 cup Parmesan cheese to sauce.
6. Toss until sauce coats pasta and mixture is heated through, about 2 minutes.
7. Season pasta to taste with salt and pepper.
8. Transfer pasta to large bowl.
9. Serve, passing remaining 1 cup Parmesan separately.