INGREDIENTS

1. 1/2lblinguine
2. 2 (6 ounce)jarsmarinated artichoke hearts
3. 1tablespoon mincedgarlic
4. 1tablespoondried basil leaves, crushed
5. 1tablespoondried oregano leaves, crushed
6. 1teaspoondried thyme leaves, crushed
7. 2cups diced freshroma tomatoes(not canned)

DIRECTIONS

1. Cook linguine according to the package directions.
2. Drain.
3. While the linguine is cooking, chop the artichoke hearts into small pieces.
4. The oil the artichoke hearts are packed in should be poured into a large saucepan.
5. Heat over medium heat.
6. Add garlic and cook for 2 minutes, stirring constantly.
7. Add basil, oregano, and thyme.
8. Add linguine and heat through, stirring frequently to prevent it from sticking.
9. If the pasta seems a little too dry, drizzle a little extra virgin olive oil over it and toss.
10. Fold in the tomatoes and diced artichoke hearts.
11. Make sure the artichoke hearts and tomatoes are at room temperature so they don’t cool the pasta.