Artichoke And Tomato Pasta - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, peeled and chopped
14 oz can artichoke hearts, drained, rinsed and chopped
28 oz can chopped tomatoes
2/3 cup vegetable stock
2 cloves garlic, peeled and crushed
1 tsp dried oregano
12 oz rigatoni pasta
8 oz mozzarella cheese, diced
None None small handful fresh basil leaves

Preparation

For the sauce, heat the olive oil in a large pan. Add the onion and cook 2-3 mins until softened. Add the artichokes and cook 2-3 mins, stirring occasionally, until golden brown. Stir in the tomatoes, stock, garlic and oregano. Season with salt and freshly ground black pepper. Simmer 10-12 mins until reduced and thickened.
Cook the pasta according to package instructions. Add to pan with sauce and toss well to coat. Add the mozzarella and toss again. Spoon onto four warm plates and sprinkle with basil leaves. Season with freshly ground black pepper and serve immediately.