Pesto and Penne with Tomatoes and Artichoke Hearts
Daily Inspiration S
1 jar(s)6-7 oz. jar marinated artichoke hearts, drain and reserve marinade
1 largeonion, chopped
3 largegarlic cloves, chopped
1 can(s)28-oz. can diced tomatoes in juice
1/2 cjarred pesto sauce
12 ozpenne pasta, cooked
1/3 cparmesan cheese, grated
How to Make Pesto and Penne with Tomatoes and Artichoke Hearts
- Heat 3 tbsp. reserved oil/marinade from artichoke hearts in a heavy pot over medium high heat. Add onion and garlic and cook until tender.
- Add tomatoes with juice, drained artichoke hearts and simmer until the sauce thickens slightly.
- Add pesto and simmer 1 minute. Mix in cooked pasta and 1/3 cup parmesan cheese. Season with salt and pepper.
- Transfer to a large bowl, garnish with fresh basil leaves and additional parmesan cheese.