Ingredients ¼ Cup Olive Oil 8 Garlic Cloves, thinly sliced 8 Artichoke Hearts (canned in water), drained and quartered ¼ Cup Kalamata Olives, pitted and chopped 1 ¼ Cup Chicken Broth 4 Plum Tomatoes, coarsely chopped 8 Basil Leaves Sea Salt and Black Pepper, to taste 1 lb Linguine, cooked al dente 2 Tbsp Freshly Grated Parmigiano-Reggiano Method Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes, until golden. Add the quartered artichoke hearts, the olives, and the broth and bring to a boil. Reduce the heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by half. Add the tomatoes and basil, and cook an additional 2 to 3 minutes. Season the mixture with sea salt and pepper. Place the cooked linguine in a serving bowl. Spoon the sauce over the pasta to combine. Sprinkle with grated Parmigiano-Reggiano. Serves 4 |