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California born and bred 25 year old dance machine now living in Salt Lake City. Sardonically irreverent spinster, DIY decorator & vegan baking enthusiast who enjoys sequins, house plants & malt liquor.

Wednesday, April 20, 2011

Penne with artichoke hearts and tomatoes in white wine sauce.

1 lb whole wheat penne pasta
1/4 C onion, minced
3 small cloves garlic, minced
1 C diced tomatoes
1/3 C white wine (plus more as needed)
8 artichoke hearts, quartered
1 T fresh parsley
salt and pepper to taste

In a large pan, saute onion in olive oil over medium heat until soft. Add garlic and cook another two minutes.

Add tomatoes, artichoke hearts, wine and salt and pepper and cook for 15-20 minutes, stirring and adding additional wine as necessary.

Meanwhile, cook penne in pot of boiling water (with a splash of olive oil) until al dente.

Add pasta to tomato and artichoke mix and heat together. Add parsley and serve.

This will make a shit ton of pasta and it will dry out as it sits in the fridge. When heating up the leftovers, just douse them in more wine (If you didn't drink the rest of the bottle, that is. If you did drink the rest of the bottle, this is an excuse to buy another).

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