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Delightful Artichoke Penne

What you need: 

1/4 cup sun-dried tomatoes
1 tablespoon olive oil
1 large onion, minced
6 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can artichoke hearts, chopped
1 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon sugar
salt and pepper, to taste
1 pound penne pasta

What you do: 

1. Soak sundried tomatoes in enough boiling water to cover. Let sit covered for about 15 minutes until soft. Take out tomatoes and chop. Save soaking water.
2. While tomatoes are soaking, heat olive oil in a medium saucepan. Add onions and saute until soft and translucent. Add garlic and saute for a few more minutes.
3. Add canned tomatoes, sundried tomatoes and their soaking liquid, artichokes, oregano, basil, and sugar. Bring to a simmer and allow to cook covered for 30 minutes.
4. Cook pasta according to package directions, and drain. Add salt and pepper to sauce, to taste. Serve sauce over warm pasta and enjoy!
This is a wonderful easy way to enjoy artichokes!

Preparation Time: 
15 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Very simple to make and very tasty. My non -veg boyfriend even liked this! I added Rainbow Chard and  some toasted pine nuts as well as cutting up some Tofurky Italian Sausage. I also drained all the liquid from the diced tomates and artichokes as I don't like a lot of "sauce" on my pasta. I ran out of parmasean cheeze so I added nutrional yeast on top of my serving and it was WONDERFUL!! Next time I may also add some mushrooms and/or eggplant

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Make that *as* texturally interesting. ::)

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Just made this... it is okay... I feel like it's missing something. There is no color in the dish (some green would be nice) but I think you really miss the meat in this. It would be worth putting in some seitan or tofu in here. Otherwise, pretty good :)

Try wilting a couple handfuls of baby spinach in the finished dish for some green and extra nutrition. Also some cubed tempeh browned in olive oil on all sides would be a nice addition. The tofu would be good but it has a similar texture to pasta and might not be a texturally interesting. I make a pasta dish similar to this and it has the tempeh as well as peppadews, olives and whole cloves of roasted garlic.

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Just made this... it is okay... I feel like it's missing something. There is no color in the dish (some green would be nice) but I think you really miss the meat in this. It would be worth putting in some seitan or tofu in here. Otherwise, pretty good :)

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