Penne Pasta with Tomatoes, Olives, and Artichokes

penne with tomatoes, olives, and artichokes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

This Mediterranean-inspired penne pasta with tomatoes, olives, and artichokes bursts with flavor, making it a perfect choice for a quick and satisfying weeknight dinner.

Ingredients

1 pound penne pasta
28 ounces Italian San Marzano Tomatoes, diced
1 tablespoon fresh parsley, chopped
½ cup brine cured Castelvetrano green olives, pitted and halved lengtwise
12 artichokes hearts marinated in olive oil, drained and cut into bite size
½ cup capers in vinegar, well drained and patted dry
½ cup Parmigiano Reggiano, grated

US - Metric

Instructions

In a pasta pot, bring salted water to a roaring boil over high heat. Add the pasta and cook until al dente or firm to the bite.
In a saucepan that is large enough to hold the cooked pasta, combine the tomato sauce, parsley, olives, capers, and artichokes. Simmer while the pasta is cooking.
When the pasta is cooked at dente, drain well and add to the tomato sauce. Mix the pasta and sauce to cover the pasta well.
Cover and let it rest for 2 minutes to allow the pasta to absorb the sauce.
Transfer to pasta bowls and sprinkle with parmesan cheese.

Equipment

Notes

Rinse the capers well and dry them well, by doing so you remove a lot of the vinegar taste as well as some of the saltiness.
Taste and adjust the season, mainly salt if you need to.
It is imperative that you cook the pasta al dente. Once you add it to the tomato sauce, it will continue to cook and become overcooked.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.