Putanase Penne Rigate with Artichokes

By CangersFla

Ingredients

• 1 lb penne rigate or regatoni
• 1 1/4 cup (28 oz) canned tomatoes cut into pieces
• 1/2 cup grated parmigiano
• 1 can sliced artichoke hearts
• 1 small onion finely sliced
• 1 TBSP chopped fresh parsley
• 1 TBSP chopped capers
• EVOO
• Salt and pepper
• Chopped Garlic

Preparation

Step 1

Saute sliced onion in 1/4 cup olive oil
Add artichoke hearts
Cook to a pale gold color over high heat
Add capers and tomatoes
Season to taste
Finish cooking over moderate heat
Cook pasta in boiling, salted water until al dente
Drain
Add artichoke sauce
Sprinkle with chopped parsley and grated parmigiano