Penne pasta, pantry style

Daisy Bolton


I made this pasta just out of things I had in my pantry and it was worth saving. It might also be great with some roasted peppers and mushrooms if you have them lying around.

★★★★★ 1 vote
15 Min
15 Min


1 box
penne pasta ( i used whole grain)
1 Tbsp
olive oil
1 Tbsp
salt (optional)
3 Tbsp
olive oil
1 1/2 large
onion, sliced
2-4 c
chicken ( i used what was left of a rotisserrie... you can use frozen or canned if you want more convenient
1 can(s)
4.5 oz. artichokes (quartered)
1 jar(s)
8.5 oz sun dried tomatoes in oil
1 can(s)
4 oz can of chopped black olives
3-4 clove
garlic, minced
3 Tbsp
dried basil or a few sprigs of fresh basil
1 large
tomato, chopped small
1 jar(s)
marinara sauce (i used bertoli's tomato & basil)
2 oz
parmesean cheese to shred over each serving


1Begin by boiling a pot of water for your pasta. Add pasta, sprinkle salt (optional) and 1 tbs oil when water boils.
2Chop onions. Add olive oil to large pan and sauté onions till carmelized and translucent. Add chicken and heat thru. Add artichokes, olives and sun-dried tomatoes. Season with salt, pepper and basil. Cook for about 5 minutes so that all of the flavors mesh together. Add diced fresh tomato and garlic. Stir well and cook for 5 minutes longer. Add marinara sauce and cook till bubbly. Remove from heat.
3Add cooked penne pasta to marinara mixture and stir till combined. (you could just ladle the sauce on top if you prefer) Serve with sprinkled parmesan cheese.