Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes
serves 2-4
This light pasta is a snap to put together - just remember to take out the artichoke hearts to thaw in advance. For a heartier dish, try adding some cooked, sliced Italian sausage.
2 ounces olive oil-packed sun-dried tomatoes (8-10 pieces), coarsely chopped
1 clove garlic, minced
1/2 cup goat cheese, crumbled
2 tablespoons olive oil
3/4 pound penne
1 9-ounce box frozen artichoke hearts, thawed, drained and quartered
prep: 5 minutes
total: 35 minutes
large pot
large sauté pan
1. Bring a large pot of water and 2 teaspoons salt to a boil. In a small bowl, stir together the sun-dried tomatoes, garlic, goat cheese and half the olive oil. Set aside.
2. When the water boils, add the penne. Cook according to the package directions, or until it’s al dente.
3. Meanwhile, heat the remaining olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the artichoke hearts. Stir briefly and then leave them alone to brown on one side, 2-4 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the pan with the artichoke hearts and toss to combine. Stir in the sun-dried tomato mixture. Remove from the heat and toss until everything is warmed through and the pasta is coated with the sauce. Add a little pasta water to thin the sauce if necessary.
2. When the water boils, add the penne. Cook according to the package directions, or until it’s al dente.
3. Meanwhile, heat the remaining olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the artichoke hearts. Stir briefly and then leave them alone to brown on one side, 2-4 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the pan with the artichoke hearts and toss to combine. Stir in the sun-dried tomato mixture. Remove from the heat and toss until everything is warmed through and the pasta is coated with the sauce. Add a little pasta water to thin the sauce if necessary.
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