Penne with Tomatoes, Pesto and Artichokes


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

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


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