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Penne with Artichoke Hearts and Sun Dried Tomatoes

January 28, 2011

This was one of my pasta ‘fixes” for the week.  If you love sun-dried tomatoes and artichokes, this one is for you.  It seems that whatever else I am making in a week’s time there will always be a couple plates of pasta on the table.  And that alone is a good enough reason to love it since you could probably make a different one each day of the year and still have plenty more to try.

Penne with Artichoke Hearts and Sun Dried Tomatoes

Ingredients

  • 1 lb. Penne
  • 2 T. Olive Oil
  • 1 Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 1 Can Diced Tomatoes (14.5 oz.)
  • 8 Sun-Dried Tomatoes in oil (drained and chopped)
  • 1 Jar Artichoke Hearts (  oz.) (sliced)
  • 8 Lg. Black Olives (sliced in half)
  • Salt
  • Freshly Ground Pepper
  • Fresh Basil Leaves (snipped)

Preparation

  1. Saute the onion in the oil until tender but not browned; add the garlic and cook 2 more minutes
  2. Stir in the diced tomatoes with their juice and add the sun-dried tomatoes; simmer for about 15 minutes
  3. Add the artichoke hearts, black olives and season with salt and pepper
  4. Simultaneously heat the water to boiling and cook the penne until al dente; drain and add to the sauce
  5. Serve on warmed pasta plates and garnish with the cheese and parsley

(Serves 4)

Recipe adapted from www.vegan-food.net

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2 Comments leave one →
  1. January 28, 2011 23:13

    It is, let me know if you make it, thank you for stopping by my site!

  2. January 28, 2011 20:12

    Oh, this looks so good!

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