Plum Tomatoes and Artichokes With Penne |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Cut this out of today's Parade magazine...looks really great! Ingredients:
12 ounces oil-marinated artichoke hearts |
1 cup chopped onion |
1 tablespoon finely minced garlic |
2 (28 ounce) cans plum tomatoes, crushed |
2 tablespoons tomato paste |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/8 teaspoon red pepper flakes |
pepper, to taste |
2 tablespoons chopped flat leaf parsley |
12 ounces penne pasta, cooked |
Directions:
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 tbsp of the artichoke oil marinade in a heavy pot add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes.
3. Season with pepper. Simmer, uncovered, for 45 minutes.
4. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
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