Recipes

Artichoke Penne Pasta

What do you make when you’re just back from vacation, lazy, and totally not wanting to go to work? This.

You don’t want to eat from a can every night, but when you’ve got a suitcase full of dirty clothes and a backlog of 200 work emails in your inbox….it’ll do.

Set the pasta (penne or rigatoni, whatever chunky tubular thing you can find in the store) on to boil, stirring occasionally so it doesn’t stick to the bottom of the pan.

In a medium bowl, empty the can or jar of artichoke hearts and break them up with your fingers or kitchen shears.

It’s really just personal preference as to how large you want the artichoke chunks to be.

When the pasta’s done, transfer via slotted spoon into the bowl with the artichokes. It’s fine to get a bunch of the pasta water in there too, since it’ll help bind everything together.

Pour almost the whole can of marinara sauce — I like Trader Joe’s Three Cheese Sauce to pair with the sharpness of the artichokes — and save a little bit aside. You want to do this so that, should you have leftovers, you can leave a healthy dollop of sauce on top of the pasta when it goes in the fridge. That way, when you reheat it, it doesn’t dry out and get that unappetizing day-old-pasta thing happening.

MIX IT ALL TOGETHER…

… AND SERVE!

Artichoke Penne Pasta

SERVES: 4     TIME: 15 minutes

INGREDIENTS

  • 1 lb. bag tubular pasta to grip sauce, such as penne or rigatoni
  • 1 can or jar of artichoke hearts
  • 1 jar of marinara sauce, preferably Trader Joe’s Three Cheese Sauce
  • Optional toppings: shaved parmesan cheese, fresh basil, fluffy ricotta
  • Optional mix ins: Kalamata olives, sun dried tomatoes, capers

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