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    Green Penne Rigate with Artichokes


    Source of Recipe


    Internet

    List of Ingredients




    3 tablespoons extra virgin olive oil
    1 small onion, finely chopped
    3 large garlic cloves, finely chopped
    3 tablespoons finely chopped fresh parsely leaves
    One 14-ounce can whole cooked artichoke bottoms or 7 whole fresh cooked artichoke bottoms, quartered
    1 medium tomato, peeled, seeded and finely chopped
    3/4 pound green penne rigate
    Freshly grated Parmigiano-Reggiano cheese (optional)

    Recipe



    1. In an earthenware casserole (preferably), heat the olive oil over medium-high heat, then cook the trito of onion, garlic, and parsley until the onion is translucent, about 4 minutes, stirring. Add the artichokes and tomato, season with salt and pepper, and cook until the liquid of the tomato is mostly evaporated, about 6 minutes, stirring. Turn the heat off and leave in the casserole.

    2. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until al dente and drain well. Transfer the pasta to the casserole and toss well over low heat for a minute or two. Serve with Parmigiano-Reggiano cheese if desired.

    Makes 4 servings


 

 

 


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