Recipe by Aioli_Queen
Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.
- 1 lb cooked penne
- 2 tablespoons olive oil
- 1 medium vidalia onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1⁄2 teaspoon dried red pepper flakes
- 2 cups cremini mushrooms, sliced
- 1 cup canned chick-peas
- 1 (28 ounce) can plum tomatoes, broken up
- 1 (15 ounce) can diced tomatoes
- 1 (12 ounce) packagefrozen quartered artichoke hearts
- 1 1⁄2 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1⁄3 cup grated pecorino romano cheese (optional)
Directions See How It's Made
- Cook the pasta while making the sauce.
- Gently heat a large saute pan over medium heat for about 1 minute.
- add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
- Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
- Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
- After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
- Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
- Add the final TB of olive oil after you've turned off the heat and stir it inches.
- Serve over Penne sprinkled with the Romano.