Artichoke And Tomato Bucatini

This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.

• 8 oz. dried bucatini
• 1/4 cup grated Asiago cheese
• 1/2 cup chopped sweet onion
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 – 28 oz. can diced tomatoes, do not drain
• 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
• pinch each of salt and pepper
• fresh basil leaves

Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.

In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.

To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.