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Penne with Artichoke Sauce




Source of Recipe


By The Culinary Institute of America


Recipe Introduction


Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.


List of Ingredients




1 tablespoon olive oil
1 - onion, thinly sliced
1 clove garlic, finely chopped
4 - artichokes, large, trimmed
1 cup water
1/2 cup dry white wine
1/4 teaspoon dried oregano
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
12 ounce penne pasta, mostaccioli or rigatoni


Recipe



1 Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
2 Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with three-fourths of the water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until artichokes are tender, about 10 minutes.
3 Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat. Transfer about one-third of the artichoke mixture to a blender or food processor, add remaining water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
4 Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain and add to the artichoke sauce. Toss well and serve.