PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS

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Penne With Tomatoes, Artichokes and Mushrooms image

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

1 lb cooked penne
2 tablespoons olive oil
1 medium vidalia onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1/2 teaspoon dried red pepper flakes
2 cups cremini mushrooms, sliced
1 cup canned chick-peas
1 (28 ounce) can plum tomatoes, broken up
1 (15 ounce) can diced tomatoes
1 (12 ounce) package frozen quartered artichoke hearts
1 1/2 teaspoons kosher salt
1 tablespoon brown sugar
1/3 cup grated pecorino romano cheese (optional)

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.

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