Plum Tomatoes and Artichokes with Penne

Plum Tomatoes and Artichokes with Penne
Photo by Adrian Mueller


  • Cooked penne pasta
  • 1 teaspoon dried basil
  • 1/8 teaspoon red-pepper flakes
  • and freshly ground black pepper
  • 1 cup onions
  • 2 tablespoons tomato paste
  • ½ teaspoon dried oregano
  • + 5 more ingredients
    • 12 ounces oil-marinated artichoke hearts
    • 2 tablespoons fresh flat-leaf parsley
    • 2 28-ounce cans plum tomatoes
    • Salt
    • 1 tablespoon garlic

1. Drain the artichokes, reserving the oil, and halve them lengthwise. 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 re...

View full recipe at Epicurious


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