Herbed Artichoke And Tomato Sauce With Rotini - cooking recipe

Ingredients

2 tsp olive oil
1 None medium Spanish onion, chopped finely
2 cloves garlic, minced
3 (15 oz) cans crushed tomatoes
1 tbsp coarsely chopped fresh oregano leaves
1 tbsp coarsely chopped fresh basil leaves
13.5 oz large rotini (spiral) pasta
1 (13.5 oz) can artichoke hearts, drained, quartered
1/3 cup finely grated Parmesan cheese

Preparation

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes and bring to a boil. Reduce heat and add oregano and basil. Simmer for 10 mins, or until sauce reduces by 1/3.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Transfer pasta, artichokes and 1/2 the cheese to tomato sauce and toss gently to combine. Serve sprinkled with remaining cheese.