1/4 c. vegetable broth
1 med. onion, halved and sliced (about 1 cup)
2 cloves garlic, minced
1 1/4 c. chopped tomatoes
1/2 c. tomato juice
1 6-oz. jar marinated artichoke hearts, undrained
1 t. capers
5 c. hot cooked farfalle (bowtie pasta), about 3 1/2 c. uncooked pasta
Bring broth to a boil in a large nonstick skillet over medium-high heat. Add onion and garlic, and cook 3 minutes or until tender. Stir in tomatoes, tomato juice, artichoke hearts, and capers. Cook an additional 1 minute.
Combine vegetable mixture and pasta in a bowl, and stir gently.
Makes 4 servings