Mexican Lumache With Artichokes

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Mexican Lumache With Artichokes

1/4 cup olive oil

1 large onion, coarsely chopped

2 cloves garlic, crushed

1 tablespoon dried basil

2 tablespoons chopped fresh parsley

1 pinches cayenne pepper

1 teaspoon dried oregano

2 28 oz. cans italian tomatoes, juice reserved

1/4 teaspoon salt

3 cups lumache, pipe rigate, or other multi-surfaced pasta

14 ounces canned artichoke hearts, juice reserved

3 tablespoons grated pecorino cheese

 

Heat oil in a large pot and sauté onion, garlic, basil, parsley, cayenne and

oregano for 5 minutes.

Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered, for

about 45 minutes, or until reduced and very thick. Add reserved tomato and

artichoke juice, stir through and simmer a further 15 minutes.

Cook pasta in boiling salted water until al dente.

Cut each artichoke heart into six and stir into the sauce along with the

Pecorino. (Parmesan may be substituted)

Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and

serve, passing around extra cheese.

Serves 4.

 

 

 

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