Recipe by Canned Food Alliance
"Artichoke hearts, bacon and olives blend together nicely in this Italian dish."
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pancetta or lightly smoked bacon, diced
3 large cloves
2 (14.5 ounce) cans
diced tomatoes with oil, garlic and onions, undrained
1 (14 ounce) can
artichoke hearts, drained and quartered
dry white wine
1 (2 ounce) can
sliced ripe olives, drained
chopped fresh rosemary, plus sprigs for garnish
crushed red pepper
chopped fresh Italian parsley
fettuccine or linguine
Salt and freshly ground pepper, to taste
I thought it was pretty good. Hubby did not care for it very much. May make it again, but when hubby is out of town : )
Great flavor, and super easy! I omitted the bacon.
A very hearty and robust sauce. My husband and I enjoyed it very much. I love olives and instead of the sliced canned ones which I find rather flavorless, I used kalamata olives that I de-stoned and halved. I also loved how quickly and easily the sauce came together.
Easy and delicious. My daughters loved it, too, as long as there were no olives!
This was very easy to make and very tasty. I omitted the olives, because I didn't have any on hand, and used dried rosemary and parsley and it still came out fine.
I've tried another recipe very similiar to this one, sans the white wine, artichokes and olives.. but this recipe really kicks it up a notch. Absolutely delicious!!! The only thing I did differently was sauteeing the garlic and onion fresh, instead of using it with canned tomatoes. Again.. EXCELLENT recipe!! Thank you for sharing :)
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta 'All Amatriciana' with Artichokes and Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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