PLUM TOMATOES and ARTICHOKES with PENNE

PLUM TOMATOES and ARTICHOKES
WITH PENNE

12-oz. oil-marinated artichoke hearts
1 cup chopped onion
1 Tbsp. finely minced garlic
1 (28-oz.) cans plum tomatoes, crushed
2 Tbsp. tomato paste
1 tsp. dried basil
½ tsp. dried oregano
1/8 tsp. red-pepper flakes
Salt and freshly ground pepper, to taste
2 Tbsp. flat-leaf parsley
Cooked penne pasta (from 12-oz. box)


1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 Tbsp. 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 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.

Yield: 6 servings.