Time 5m Yield 2 Number Of Ingredients 7 Steps:
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute. Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss. Top with basil and pine nuts.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 14 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.
Time 55m Yield 4 servings Number Of Ingredients 16 Steps:
Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water. Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.
Yield Serves 4 Number Of Ingredients 8 Steps:
Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook pasta according to package directions. Drain and set aside. Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through. Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
More about “penne with tomatoes pesto and artichokes recipes”
Yield Makes 6 servings Number Of Ingredients 11 Steps:
- Drain the artichokes, reserving the oil, and halve them lengthwise.
- Place 3 tablespoons of the 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 freshly ground black pepper. Simmer, uncovered, for 45 minutes.
- 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.
