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Penne Rigate with Artichokes


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  • 1 lb. Penne Rigate
  • 1 1/4 cups canned tomatoes cut in pieces
  • 1/2 cup grated parmesan cheese
  • 5 artichokes
  • 1 small onion finely chopped
  • 1 tabl. chopped parsley
  • 1 tabl. chopped capers
  • Olive oil
  • Salt and Pepper


Adapted from


Step 1

Saute the slicedonion in 1/4 cup of olive oil. Add artchokes finely sliced. Cook to pale gold color over high heat, then add the capers and tomatoes seasoned to taste. Cook over moderate heat. Cook pasta for 13 minutes in boiling salted water. Drain and add the artichoke sauce. Sprinkle with chopped parsley and grated parmesan.


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