Penne with Tomatoes, Artichokes & Black Olives

Penne with Tomatoes, Artichokes & Black Olives
Photo by Scott Phillips


  • Kosher salt
  • 3 oz. very thinly sliced prosciutto (preferably imported), cut into thin strips (about ¾ cup)
  • 2 15-½-oz. cans diced tomatoes
  • 1 13-¾- or 14-oz. can artichoke bottoms (or hearts), drained, rinsed, and thinly sliced
  • ¾ lb. dried penne rigate
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. crushed red pepper flakes
  • + 4 more ingredients
    • 1/3 cup freshly grated Parmigiano-Reggiano
    • Freshly ground black pepper
    • ½ cup pitted Kalamata olives, halved
    • 3 cloves garlic, minced

Bring a large pot of well-salted water to a boil. Heat the oil and garlic in a large (12-inch) skillet over medium-low heat, stirring occasionally, until the garlic becomes fragrant and starts to brown all over, about 4 minutes. Raise the heat to medium high, add the artichokes and red pepper fl...

View full recipe at Fine Cooking


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