Penne with Artichokes
Ingredients
- 1 lb. penne rigate
- 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 8 artichoke hearts, quartered
- 1 1/4 cups canned diced tomatoes
- 1 tbsp chopped parsley
- 1/2 cup grated Parmesan cheese
- Salt and pepper
Instructions
- In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
- Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
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Recipe and Photo: Chicho’s Kitchen / CC BY