PASTA TERESA

l whole head garlic, peeled
3 tbsps. each chopped fresh basil and oregano
4 med. tomatoes
3/4 cup olive oil
2 thick slices of onion
2 pkgs. (9 oz. each) frozen artichoke hearts, thawed & drained
3/4 lb. spaghettini
4 oz. grated Parmesan cheese
Sale & pepper to taste
In blender or food processor, puree garlic, basil and oregano. Slice
each tomato into 8 or l0 thin wedges, then slices wedges in half.
Heat oil in large skillet, add garlic puree and onion slices and
saute over med. heat for about 2-3 mins. Remove onion and discard.
Add tomatoes and artichoke hearts to pan and gently mox. Lower heat
and stir occasionally while pasta cooks. Cook pasta according to
pkg. directions until al dente. Drain. With slotted spoon, remove
tomatoes and artichoke hearts from skillet to bowl. Add drained
pasta to skillet and toss to coat with oil. Add Parmesan cheese and
toss, then salt & pepper. Divide pasta onto four plates then top
with equal portions of tomatoes and artichoke hearts.
Serves 4. Prodigy