Penne With Tomatoes, Artichokes and Mushrooms

Recipe by Aioli_Queen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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