Source: Ultimate Slow Cooker magazine p. 53
Prep 15 min
Cook 8 hr 5 min
Total 8 hr 20 min
Serves Change 1 servings originally
- 3 14.5 oz cans diced tomato with basil, oregano, and garlic
- 2 14 oz cans aritichoke hearts drained and quartered
- 6 cloves garlic minced
- 1⁄2 cup cream (whipping)
- 12 ounces dry pasta linguine fettuccine, etc.
Coat inside of 3.5-4 quart slow cookers with non-stick spray.
Drain two cans of diced tomato (do not drain third can).
Stir together all three cans in slow cooker with the artichoke and garlic.
Cover and cook on low for 6-8 hours or high for 3-4. Stir in whipping cream and let stand for five minutes.
Meanwhile, cook pasta according to package. Serve sauce over hot pasta and top as desired (olives, Parmesan, etc.).
Course: Main Course
Cuisine: Crock Pot
Main Ingredient: Pasta
Amount Per Serving