Saturday, May 8, 2010
Penne in Tomato-Artichoke sauce
It is from my Carol Fenster cookbook. It can be made either regular, or Gluten Free.
1 Can petite diced tomatoes (15 oz) including juice
2 Tsp chopped fresh basil (1t dried)
1t chopped fresh oregano (1/2t dried)
1t chopped fresh thyme (1/2t dried)
1/4 t sugar
1/8 t salt (plus more for pasta water)
1/8t crushed red pepper (we found this too much and use less)
dash freshly ground black pepper
1 jar (4.5 ounces)marinated artichokes, drained and coarsely chopped
1/2 lb gluten free penne (can use penne of your choice)
1. In a medium heavy sauce pan heat the tomatoes, basil, oregano, thyme, salt, sugar, crushed red pepper, and black pepper over meduim-high heat. Bring to a boil, reduce heat to low and simmer, covered about 10-15 minutes
2. while this cooks bring a large pot of water to a boil. Salt the water, add the pasta, and cook according to package directions Serve sauce over drained pasta.
I always start the pasta first, but that is because my gluten free pasta of choice takes about 20 minutes to cook, after the water is boiling. so I start the water boiling before I start my sauce.