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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 cloves garlic (finely chopped)
- 14 cans artichoke hearts (14 oz. drained and sliced)
- 1 jar bertolli vodka sauc made with fresh cream
- 2 1/4 cans pitted olives
- 1/4 cup grated Parmesan cheese
- 1 lb. bow tie pasta, cook and drain
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Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook garlic, stirring frequently, 30 seconds. Add artichokes and cook, stirring occasionally, 2 minutes. Stir in Sauce and olives. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese, then toss with hot bow ties. Serve, if desired, with additional grated Parmesan cheese.
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