Ingredients
1 jar (6-1/2 ounces) marinated artichoke hearts1 cup chopped onion1 cup sliced fresh mushrooms1/2 teaspoon minced garlic1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1 can (6 ounces) tomato paste2 tablespoons minced fresh basil or 2 teaspoons dried basil1 teaspoon sugar1/2 teaspoon salt, optionalHot cooked pasta
Preparation
Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.
