Melba's Jammin' wrote:
> My husband's SIL makes this for potluck suppers. I fixed it yesterday
> for our dinner. I love it. If you want to work harder, use scratch
> ingredients and don't bitch about it. It's fast.
>
> ~1/2 - 3/4# angel hair pasta
> 15-16 oz can petite diced tomatoes with Italian seasoning, undrained
> 16 oz can quartered artichoke hearts (drained, reserve liquid)
>
> Put the tomatoes (with liquid) into a pan and heat to almost boiling.
> Cook and drain the pasta � *do not rinse it.*
>
> Put half the pasta into a big bowl, pour half the tomatoes over and add
> half the artichokes; repeat with remaining ingredients. Use two forks
> to mix the ingredients. If it seems too dry, add some of the artichoke
> liquid. (Personally, I'd be inclined to dump some good olive oil on it
> instead of the salt water that the 'chokes are packed in).
>
> SIL likes to add shredded mozz on top; I added some dried out
> fresh-grated parm. You don't have to do either.
>
> I also added some Penzeys Pasta Sprinkle to my tomatoes when I heated
> them.
>
> I'm thinking that if you have to have meat you could probably include
> some pepperoni or prosciutto. I don't need the meat.

Sounds good! You scared me: from the subject line, I thought you
advocated canned spaghetti.

Jerry
--
Engineering is the art of making what you want from things you can get.
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