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Linguine with Artichoke Hearts and Olives

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Make It

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  • Heat the oil in large nonstick skillet over medium flame. 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 with salt and pepper.
  • Place the cooked linguine in a serving bowl. Spoon the sauce over the pasta and toss to combine. Sprinkle with grated Parmigiano-Reggiano.


Prepared on the Tony Danza show by Executive Chef of Patsy's, Sal Scognamillo – 9/28/05 From Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

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