Best 4 Plum Tomatoes And Artichokes With Penne Recipes
Indulge in a culinary symphony of flavors with our enticing recipes featuring plum tomatoes, artichokes, and penne pasta. Embark on a delightful journey of taste as we present a collection of dishes that showcase the vibrant flavors of these ingredients. From the classic combination of plum tomatoes and artichokes in a rich tomato sauce, to the innovative pairing of roasted artichokes and sun-dried tomatoes in a creamy pesto sauce, each recipe promises a unique and satisfying experience. Whether you prefer a quick and easy weeknight meal or an elaborate feast for a special occasion, our recipes are designed to tantalize your taste buds and leave you craving more. So, prepare to be captivated by the delectable possibilities that await you as you explore our culinary creations.
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PLUM TOMATOES AND ARTICHOKES WITH PENNE
Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir
Provided by Sheila Lukins
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons 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. 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. Kitchen Counter Per serving: 350 calories, 66g carbs, 10g protein, 5g fat, 5mg cholesterol
Nutrition Facts :
PLUM TOMATOES AND ARTICHOKES WITH PENNE
Provided by Sheila Lukins
Categories Pasta Tomato Vegetarian Dinner Artichoke Family Reunion Healthy Potluck Simmer Parade Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Drain the artichokes, reserving the oil, and halve them lengthwise.
- 2. Place 3 tablespoons 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.
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS
Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.
Provided by Aioli_Queen
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta while making the sauce.
- Gently heat a large saute pan over medium heat for about 1 minute.
- add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
- Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
- Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
- After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
- Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
- Add the final TB of olive oil after you've turned off the heat and stir it inches.
- Serve over Penne sprinkled with the Romano.
Tips:
- Choose ripe, firm tomatoes. Overripe or mushy tomatoes will not hold their shape well in the dish.
- Use a variety of colors of tomatoes. This will add visual appeal to the dish.
- Roast the tomatoes until they are slightly caramelized. This will concentrate their flavor and make them sweeter.
- Use quartered artichoke hearts. This will make them easier to eat.
- Cook the penne pasta al dente. This means that it should be slightly firm to the bite.
- Add the tomatoes, artichokes, and olives to the pasta just before serving. This will prevent them from overcooking.
- Garnish the dish with fresh parsley or basil. This will add a pop of color and flavor.
Conclusion:
This pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The roasted tomatoes and artichokes are packed with flavor, and the penne pasta provides a hearty base. This dish is sure to please everyone at the table.
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