Bows a la Annie Pasta Recipe

My mother, Anne Marie, perfected this recipe after trying different variations and settled on this final version for her many bridge and poker games, family dinners, and quick weeknight meals.

It's filled with so many great flavors: tomatoes, artichoke hearts, olives -- but they all work together in harmony.

Keep in mind, you can substitute different pasta shapes or swap black olives for Kalamata olives and the result will be delicious either way!

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 large clove of garlic, minced

• 1 teaspoon parsley flakes

• 1 teaspoon oregano

• 1 teaspoon basil

• 1 28-ounce can Italian or plain stewed or whole tomatoes, chopped, reserve juice

• 1 large jar marinated artichoke hearts, chopped, reserve juice

• 2 6-ounce cans pitted black olives, drained

• 2 chicken bouillon cubes or bouillon base

• 1 box bow-type pasta, like Barilla farfalle

• parmesan cheese

• fresh basil for garnish

• salt & pepper

Directions

Cook Barilla pasta al dente according to package directions.

In a 12-inch saucepan on low, heat olive oil, butter, minced garlic, and all the dry ingredients.

Add chopped tomatoes and juice, artichokes and juice, black olives, and bouillon cubes (or bouillon base), simmer until tomatoes break down, 20 minutes.

Add cooked pasta, stir, garnish with fresh basil and parmesan cheese.

If you want to make it spicy, add some red hot pepper flakes, otherwise, season with salt and pepper to taste.

This pasta is light enough to enjoy with a glass of white wine, I recommend a Savignon Blanc, otherwise, a light red like a Pinot Noir would complement this dish really well.

Enjoy!