Penne With Tomatoes, Artichokes and Mushrooms

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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) package  frozen quartered artichoke hearts
• 1 1⁄2 teaspoons kosher salt
• 1  tablespoon brown sugar
• 1⁄3 cup  grated pecorino romano cheese (optional)

Directions

1. Cook the pasta while making the sauce.
2. Gently heat a large saute pan over medium heat for about 1 minute.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
8. Add the final TB of olive oil after you've turned off the heat and stir it inches.
9. Serve over Penne sprinkled with the Romano.