Penne Pasta with Artichoke Sauce Recipe
Servings: 6 - 8 servings
Ingredients
- 1 pound penne rigate
- 1¼ cups tomatoes diced
- ¼ cup olive oil extra virgin
- 5 artichoke hearts in water not oil or all you will taste is oil
- ½ cup Parmesan cheese
- 1 small onion
- 1 tablespoon fresh parsley
- 1 teaspoon capers
- salt & pepper to taste
Instructions
- Start heating up a large pot of water to cook the pasta.
- Slice the onion thinly. Finely chop the parsley. Chop the capers. Drain and slice the artichoke hearts.
- The pasta takes about 12 to 15 minutes to cook. The sauce takes even less time. So salt the water and heat it up to a boil. While that is happening, prep the ingredients.
- Once the water is boiling, add the penne and start making the sauce. (see my tips on cooking pasta)
- Sauté the onion in the extra virgin olive oil.
- Add the artichoke hearts and cook until the onions are pale gold.
- Add the capers and tomatoes. Season with a little salt and pepper. Cook for a few minutes to heat up the tomatoes and blend together the flavors.
- When the pasta is al dente, drain and add to the artichoke sauce.
- Serve (plate) and top with some of the chopped parsley and grated Parmesan.
Notes
Have a little extra Parmesan at the table for those who just can't get enough Parmesan cheese.