Artichoke & Garlic Linguine

• 12 lb linguine
• 2 (6 ounce) jars marinated artichoke hearts
• 1 tablespoon minced garlic
• 1 tablespoon dried basil leaves, crushed
• 1 tablespoon dried oregano leaves, crushed
• 1 teaspoon dried thyme leaves, crushed
• 2 cups diced fresh roma tomatoes (not canned)

1. Cook linguine according to the package directions.
2. Drain.
3. While the linguine is cooking, chop the artichoke hearts into small pieces.
4. The oil the artichoke hearts are packed in should be poured into a large saucepan.
5. Heat over medium heat.
6. Add garlic and cook for 2 minutes, stirring constantly.
7. Add basil, oregano, and thyme.
8. Add linguine and heat through, stirring frequently to prevent it from sticking.
9. If the pasta seems a little too dry, drizzle a little extra virgin olive oil over it and toss.
10. Fold in the tomatoes and diced artichoke hearts.
11. Make sure the artichoke hearts and tomatoes are at room temperature so they don't cool the pasta.

linguine, garlic, basil, oregano, thyme, fresh roma tomatoes

Taken from www.food.com/recipe/artichoke-garlic-linguine-95295 (may not work)