PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS
Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.
Provided by Aioli_Queen
Categories Penne
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.
PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS
Provided by Food Network Kitchen
Categories main-dish
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.
PENNE WITH ARTICHOKES & FETA
This is a gourmet pasta dish that taste like it came from a fancy restaurant. It's loaded with lots of flavor and easy to make. If your chicken broth isn't low sodium, you might want to omit the olives, otherwise the dish will taste salty with the feta cheese, olives and chicken broth. I used fresh penne noodles that can be bought at the supermarket. It helps cut down on cooking time. I had never eaten artichokes before and was pleasantly surprised. The entire family loved this dish. I found the recipe in the Fine Cooking magazine.
Provided by heather in Ont
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a full boil and add the pasta and 1 tbs.
- coarse salt.
- Cook until just tender, about 10 minutes.
- Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
- and drain bacon on paper towel to help reduce the grease.
- When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
- Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
- Pour in the broth.
- Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
- Boil for 30 seconds to reduce the liquid slightly.
- Reduce the heat to med.
- and add the drained pasta, olives, and red pepper.
- Toss until well blended and warmed.
- Remove the pan from the heat.
- Add the feta and salt and pepper to taste and stir a couple of times.
- Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
- Taste and adjust the seasonings.
- Serve immediately with crumble bacon and chopped parsley.
PENNE WITH TOMATO, BLACK OLIVES AND FETA
Make and share this Penne With Tomato, Black Olives and Feta recipe from Food.com.
Provided by Katzen
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
- Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
- Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
- Sprinkle each serving with Parmesan.
Nutrition Facts : Calories 636.3, Fat 22.1, SaturatedFat 5.3, Cholesterol 16.7, Sodium 346.8, Carbohydrate 101, Fiber 15.4, Sugar 5.7, Protein 13.4
PENNE WITH ARTICHOKES AND BLACK OLIVES
This is a really yummy, fast weeknight dinner. So good with some crusty bread and a glass of red wine.
Provided by Mika G.
Categories Penne
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
- Lower heat and simmer for 5 minutes.
- Place pasta in serving bowl and pour artichoke sauce over pasta.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 300.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 11, Sodium 348.8, Carbohydrate 51.9, Fiber 10.5, Sugar 0.5, Protein 10.4
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