Spaghetti with Artichoke (needs a catchy name still)
(from Audra Simpson)
6-7oz thin whole wheat spaghetti (or regular)
2 T and 1/2 T extra virgin olive oil, divided
2 T unsalted butter melted
1/2 med. onion finely chopped (I prefer yellow)
3 1/2-4 cloves of garlic minced
1 (12 oz) jar quartered marinated or just in water artichoke heart, drained and ruffly chopped
1 (14.5 oz) can Fire Roasted diced tomatoes, drained reserving 1/2 C. of the juice
2 fresh basil leaves chopped
2 stems fresh oregano, stemmed and chopped
Heat 1/2 T olive oil in large skillet over med-high heat. (start your water for your pasta). Add onions and saute for 5 min (till they start to caramelize), stirring often. Add garlic and saute' addition min. (oil should be almost completely absorbed in onions and garlic). Add artichoke hearts and cook additional min. Add remaining oil, butter, roasted tomatoes, basil and oregano saute' additional min.
Lower heat to med-low and let simmer, covered, 7-10 min.
While simmering, cook spaghetti according to al dante' direction on package.
Drain spaghetti and add to artichoke marinate.
Serve and enjoy :)