artichoke tomato penne

This was a cinch to make. Really easy and light. Of course, we had to use artichokes to meet our "A" requirement for the Go See Do project (see here) and this turned out pretty good.

12 ounces oil marinated artichoke hearts
1 cup chopped onion
2 cloves minced garlic
1 16 ounce can diced tomatoes
2 Tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
kosher salt and pepper
2 Tablespoons chopped flat-leaf parsley
12 ounces cooked penne pasta
Parmesan-Reggiano cheese (to taste)

Drain the artichokes, reserving the oil and halve them lengthwise.

Heat 3 Tablespoons of the artichoke oil in a medium saute pan. Add the onions and garlic and saute over medium low heat. Saute for 10 minutes and stir in diced tomatoes, tomato paste, basil, oregano and season with salt and pepper. Simmer, uncovered for 30 minutes.

Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for another 10 minutes. Stir in the cooked penne until well combined. Adjust the seasonings as needed and sprinkle with chopped parsley and grated cheese.