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Penne with Artichokes, Olives and Tomatoes

November 6, 2010

This was another happy day of unpacking some of the items from my “hurricane stash” (since I will not be needing it in 2010 anymore) and I knew immediately what I would be enjoying for dinner.  Use any pasta you prefer but I love how Penne seems to attract the different items from the sauce and then each piece is loaded with flavor. 

 Penne with Artichokes, Olives and Tomatoes

Ingredients

  • 1 T. Olive Oil
  • 1/2 Onion (sliced)
  • 2 Garlic Cloves (minced)
  • 1 Can Hunt’s Fire Roasted Diced Tomatoes (14.5 oz.) *
  • 1/2 C. Dry White Wine
  • 1/4 -1/2 C. V-8 Juice (add 1/4 cup initially, adjust after simmer)
  • 1 Can Artichoke Hearts (drained, rinsed)
  • 10-12 Kalamata Olives (pitted, halved)
  • 1/4 C. Parmesan Cheese (grated) Plus additional for garnish
  • 1/2 C. Fresh Basil Leaves (chopped)
  • 12 oz. Penne
  • Salt
  • Freshly Ground Pepper

 

 Preparation

  1. Saute onion and garlic for a couple of minutes until tender
  2. Add the tomatoes and white wine and combine; simmer 5 minutes
  3. Heat the water for Penne; cook al dente and set aside
  4. Add the olives and artichoke hearts and 1/4 C. V-8 Juice
  5. Stir together and simmer additional 5 minutes
  6. Stir in the pasta
  7. Just prior to finishing add the fresh basil and 1/4 C. Parmesan cheese
  8. Serve in a warmed pasta bowl and garnish with additional cheese and basil leaves

(Serves 2-4)

Adapted from www.wellsphere.com

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