Penne with Tomatoes, Pesto and Artichokes

Ingredients

• 1 6- to 7-ounce jar marinated artichoke hearts
• 3 large garlic cloves
• 1 28-ounce can diced tomatoes in juice
• ½ cup purchased pesto
• 12 ounces penne pasta
• ¹/₃ cup grated Parmesan cheese
• grated Parmesan cheese
• + 1 more ingredients
• • 1 large onion

Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer....

View full recipe at Epicurious