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Bon Appétit

Penne with Tomatoes, Pesto and Artichokes

4.0

(51)

Recipe information

  • Yield

    Serves 4

Ingredients

1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 cup purchased pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Preparation

  1. Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

TagsPastaPenneItalian AmericanItalianEuropeanArtichokeVegetableCanned TomatoTomatoParmesanCheeseDairyMainSideDinnerLunchVegetarianQuickEasyWeeknight Meals30 Minutes or LessSimmerSpringBon Appétit
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