Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Penne Rigate with Artichokes Hearts, Sun Dried Tomatoes, Olives and Basil

Pasta - Pasta - red - -

INGREDIENTS

250 g / 9 oz / 2 2/3 cups penne rigate
1 T oil from the sun dried tomatoes
1 onion, chopped
2 garlic cloves, crushed
425 g / 15 oz can tomatoes
8 sun dried tomatoes in oil, drained and chopped
1/2 x 425 g / 15 oz can artichoke hearts, sliced
50 g / 1.7 oz / 1/3 cup black olives
Salt and freshly ground black pepper
Olive oil for dressing pasta
6 fresh basil leaves

METHOD

Bring a large panful of water to the boil, then add the pasta. Stir, then let the pasta boil, uncovered for 7-10 minutes or until just tender.

Meanwhile, heat the oil in large saucepan add the onion, cover and cook gently for 10 minutes until it is tender but has not browned.

Add the garlic, cook for a minute or two longer then stir in the tomatoes, together with their juice, breaking them up with a wooden spoon and then add the sun-dried tomatoes.

Let the mixture simmer away for about 10-15 minutes until the liquid has disappeared. Then add the artichoke hearts, black olives and a good seasoning of salt and pepper.

Drain the pasta and return it to the still warm saucepan with some salt.

Either add the artichoke and tomato mixture to the pasta and mix or just toss the pasta in a tablespoon of olive oil then serve it on warmed plates and spoon the sauce over it. Tear the basil leaves and sprinkle over the top.

posted by Mr Falafel

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