Plum Tomatoes and Artichokes with Penne

Ingredients for Plum Tomatoes and Artichokes with Penne

• 350g oil-marinated artichoke hearts

• 160g chopped onions

• 1 tablespoon finely minced garlic

• 2 800g cans plum tomatoes, crushed

• 2 tablespoons tomato paste

• 1 teaspoon dried basil

• 1/2 teaspoons dried oregano

• 1/8 teaspoons red-pepper flakes

• Salt and freshly ground black pepper, to taste

• 2 tablespoons chopped flat-leaf parsley

• Cooked penne pasta (from 350g box)

How to make Plum Tomatoes and Artichokes with Penne

1. Drain the artichokes, reserving the oil, and halve them lengthwise.

2. Place 45ml of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.

3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.