|Recipe from: chichoskitchen|
Image Credit: Cherine
Penne with artichokes
“At this time, I go for simple light meals! I love to spend my days out, so this dinner recipe came into rescue! It was ready in less than 30 mn, and the best part is that it was delicious!” Cherine
1 pound penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
¼ cup extra virgin olive oil
8 artichoke hearts, quartered
1¼ cups canned diced tomato
1 tablespoon chopped parsley
½ cup grated Parmesan cheese
Salt and pepper
Sauté the onion and the garlic in the olive oil in a skillet over medium-high heat.
Add the artichoke hearts.
Cook to a pale gold color over high heat, and then add the tomatoes, seasoning to taste.
Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water.
Drain and add to the artichoke sauce.
Sprinkle with chopped parsley and grated Parmesan.
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