Artichokes With Plum Tomatoes Over Pasta Ribbons

Ingredients

• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 1 large sweet onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup chicken broth
• 1 tsp. salt
• 1 can (28 oz.) plum tomatoes, undrained 
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1/2 cup sliced pitted Mediterranean olives
• 1 box (16 oz.) mafalde or linguine, cooked and drained

Directions

1. In 4-quart saucepot, heat Olive Oil over medium heat and cook onion, stirring occasionally, 4 minutes. Add garlic and cook 30 seconds. Stir in broth, salt and tomatoes, breaking up tomatoes with wooden spoon. Simmer, stirring occasionally, 15 minutes. Stir in artichoke hearts and olives and cook 5 minutes. To serve, toss hot mafalde with artichoke sauce. Garnish, if desired, with chopped fresh parsley and serve with grated Parmesan cheese.