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1 6 oz. jar marinated artichoke hearts, drained,
3 Tbsp. oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28 oz. can diced tomatoes in juice
1¼2 C. store-bought pesto
12 oz. penne pasta, prepared
1¼3 C. Parmesan cheese
Heat 3 Tbsp. reserved oil from artichokes in large pot over medium heat. Add onion and garlic and sauté until onion is tender. Add tomatoes, with juice, and artichokes. Simmer until sauce thickens. Add pesto and simmer 1 minute. Mix in 1/3 C. cheese. Season to taste.
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