Plum Tomatoes and Artichokes with PenneAdrian Mueller
Use the oil from the artichokes, because it is flavorful and adds punch.
Recipe information
Yield
Makes 6 servings
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)
Preparation
Step 1
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Per serving: 350 calories
66g carbohydrates
10g protein
5g fat
5mg cholesterol
#### Nutritional analysis provided by Other
