Ingredients
8oz Linguine
2 TBS extra virgin olive oil
1 large sweet onion
1 clove garlic
1/4 cup vegetable broth
1/4 tsp salt
1 (28oz) can plum tomatoes
1 (14oz) can artichokes packed in water
1/2 cup pitted kalamata olives
Preparation
In a medium saucepan, heat olive oil on medium until hot. Add finely chopped onion. Cook 8 minutes or until softened. Add garlic, cook 30 seconds. Stir in vegetable broth, salt and plum tomatoes. Break up tomatoes with a wooden spoon. Simmer, stirring occasionally, 15 minutes. Stir in drained and quartered artichokes and olives. Cook 1 minute or until heated through.
