Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Red Onion, diced
- 1 tsp Bellino Minced Garlic
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained and quartered
- 1 cup Cento Petite Diced Tomatoes
- 1 cup Cento Marinated Mushrooms, rinsed and halved
- 1 tsp Cento Basil
- 1 tsp Cento Parsley
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/2 cup Dry White Wine
- 1 tbsp Cornstarch, optional
- 1 lb Anna Gemelli
- Grated Romano Cheese, to taste
Directions
Sauté onions in oil over medium heat until translucent. Add garlic and sauté until soft, then add sun dried tomatoes, artichokes, diced tomatoes, mushrooms, basil and parsley. Cook approximately 3 minutes. Add chicken broth and wine. Bring to a boil, then reduce heat and simmer for approximately 15 minutes*. Cook pasta according to package directions, drain and return to pasta pot. Add sauce to pasta and cook over medium heat for 2 minutes, stirring frequently. Top with grated Romano cheese. Serves 4-6.
*For a thicker sauce, dissolve cornstarch in ¼ cup of cold water, slowly add in and stir well, then reduce heat and let simmer.
