VF - Penne Rigate with Artichoke Hearts, Sun-dried Tomatoes, Olives, and Basil

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* Exported from MasterCook *

 

Penne Rigate with Artichoke Hearts, Sun-dried Tomatoes, Olives, and Basil

 

Recipe By :Rose Elliot

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces penne rigate

1 tablespoon oil from the sun-dried tomatoes

1 onion -- chopped

2 garlic cloves -- cruushed (minced)

1 15 oz can tomatoes

8 sun-dried tomatoes, oil-packed -- drained and chopped

1 15 oz can artichoke hearts -- sliced

2 ounces black olives

salt and freshly ground black pepper

olive oil -- for dressing pasta, optional

6 fresh basil leaves -- optional

 

Bring a large panful of water to 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 a 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 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 freshly ground black 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, if using, and sprinkle over the top.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 1563 Calories; 68g Fat (35.7% calories

from fat); 47g Protein; 228g Carbohydrate; 44g Dietary Fiber; 0mg Cholesterol;

1647mg Sodium. Exchanges: 12 1/2 Grain(Starch); 7 Vegetable; 0 Fruit; 13 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0