Artichoke Hearts with Penne Pasta
Boil the water and get the pasta going.
Coat the bottom of a sauté pan with oil and sauté garlic until fragrant. Before the garlic turns brown throw in the artichoke hearts and the salt and pepper. Let cook about two minutes and add enough of the juice from the hearts to cover them about halfway. Simmer for about five minutes. Throw in sundried tomatoes and chopped parsley. Give it another 30 seconds or so.
Drain pasta and put in a bowl. Pour the artichoke heart sauce on top and cover with a healthy dose of grated parmesan cheese. Mix it up so the cheese melts and grate some more on the individual servings.
|add a comment|