about 1 lb Roma tomatoes, peeled, seeded and chopped
about 6 oz of quartered, marinated artichoke hearts
1/2 onion, chopped
1 green onion, chopped
2 cloves of garlic, thoroughly smashed
9 oz-ish package of cheese ravioli (we used three-cheese agnolotti)
Grated Parmesan cheese
Salt and Pepper
1. Cook the ravioli according to package directions, and drain.
2. While the pasta cooks, combine tomatoes, artichoke hearts, onion, green onion, garlic, salt and pepper, and about a pan-turn's worth of olive oil in a medium to large skillet. Cook over medium heat for about 3 minutes, or until veggies are heated through.
3. In a large bowl, toss the ravioli or agnolotti with a bit more olive oil. Add half the tomato sauce, and stir CAREFULLY to combine pasta and sauce.
4. Serve pasta and top with remaining sauce. If serving family-style, do the same on a serving platter.
As I was getting ready to serve this, I wished I'd had some fresh basil on hand. Next time I will chop some and sprinkle it over the pasta just before serving. With a little Parmesan instead, it was still very tasty.
Quote of the Day: "A world without tomatoes is like a string quartet without violins." ~ Laurie Colwin