INGREDIENTS:

1 tablespoon olive oil

6 cloves garlic, minced

1 kg canned peeled tomatoes, with liquid

1 teaspoon oregano

2 teaspoons basil

1 cup broccoli, cut into medium size florets

200 g marinated artichoke, drained and chopped

cooked pasta

PREPARATION:

Heat the oil. Add the garlic and sauté shortly. Add the tomatoes, oregano and basil. Cook over low heat for about 3 minutes. Stir in the broccoli florets and artichoke and cook for 5 more minutes, until the broccoli softens. Pour over pasta.

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