Ingredients
Scale
- 8 oz penne pasta
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pasta: Boil salted water in a large pot. Add penne pasta and cook until al dente; reserve ½ cup pasta water before draining.
- Sauté Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add Tomatoes: Stir in drained diced tomatoes and cook for about 5 minutes, stirring occasionally.
- Incorporate Artichokes: Gently fold in chopped artichokes and heat through for another 3 minutes.
- Combine with Pasta: Add cooked pasta to the skillet, mixing well with the sauce. Use reserved pasta water as needed to adjust consistency.
- Serve: Plate the pasta and top with grated Parmesan cheese or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg