Plum Tomatoes and Artichokes with Penne

By junerodgers

Use the oil from the artichokes, because it is flavorful and adds punch

Ingredients

• 12 ounces oil-marinated artichoke hearts
• 1 cup chopped onions
• 1 tablespoon finely minced garlic
• 2 28-ounce cans plum tomatoes, crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red-pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped flat-leaf parsley
• Cooked penne pasta (from 12-ounce box)

Details

Servings 6
Adapted from Read More http

Preparation

Step 1

1. Drain the artichokes, reserving the oil, and halve them lengthwise.

2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.

3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.