Penne Pasta with Tomatoes, Olives, and Artichokes (Edit recipe)

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This Mediterranean-inspired penne pasta with tomatoes, olives, and artichokes bursts with flavor, making it a perfect choice for a quick and satisfying weeknight dinner.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 6

Ingredients

1 lb Penne Pasta
28 oz Italian | Original Combo Pack - Nut Crumbs, San Marzano Tomatoes, diced
1 Tbsp Parsley, fresh chopped
.5 cup Green Olives, brine cured Castelvetrano (pitted and halved lengtwise)
12 Artichokes, hearts marinated in olive oil (drained and cut into bite size)
.5 cup Capers, in vinegar (well drained and patted dry)
.5 cup Parmigiano Reggiano, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a pasta pot, bring salted water to a roaring boil over high heat. Add the pasta and cook until al dente or firm to the bite.
In a saucepan that is large enough to hold the cooked pasta, combine the tomato sauce, parsley, olives, capers, and artichokes. Simmer while the pasta is cooking.
When the pasta is cooked at dente, drain well and add to the tomato sauce. Mix the pasta and sauce to cover the pasta well.
Cover and let it rest for 2 minutes to allow the pasta to absorb the sauce.
Transfer to pasta bowls and sprinkle with parmesan cheese.

Notes

Rinse the capers well and dry them well, by doing so you remove a lot of the vinegar taste as well as some of the saltiness. Taste and adjust the season, mainly salt if you need to. It is imperative that you cook the pasta al dente. Once you add it to the tomato sauce, it will continue to cook and become overcooked.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	307
Fat:	2 g
Carbohydrates:	58 g
Protein:	10 g
Cholesterol:	5 g
Sodium:	149 mg
Fiber:	4 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.