Plum Tomatoes and Artichokes with Penne

Ingredients

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

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