I'm officially in the last month of school for this year (what?!), which means I am running around like a crazy person pretty much at all times. It's just what we do at the end of school -- final projects, field trips, programs... it's all happening. It's fun but exhausting!
During this super busy time of year, dinners like this are total lifesavers. I saw this recipe a while ago on Shutterbean and knew just from reading the ingredient list that I would LOVE it. And it turned out even better than I was expecting! It has awesome textures and flavors and - best of all for this time of year - the leftovers are maybe even better, which means I can pack it for my lunches all week long! Like I said... life. saver.
Tomato Artichoke Penne (slightly adapted from Shutterbean)
1/3 cup pine nuts
1 tablespoon olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar marinated artichokes, drained and roughly chopped
1 tablespoon dried basil
10 oz. brown rice penne pasta
salt & pepper to taste
1/2 cup shredded parmesan cheese, plus more for serving
In a medium saucepan, toast pine nuts over medium heat for about 3 minutes, until fragrant and lightly browned. Remove from pan and set aside.
Wipe saucepan clean, then add olive oil to the pan. Saute onion over medium-high heat for 3-4 minutes, until translucent. Add garlic and saute for 1 more minute. Add the tomatoes, artichokes, and basil and stir. Continue to cook over medium-high heat for about 20 minutes, until sauce is reduced and thick.
While sauce is cooking, bring a large pot of water to a boil. Salt well, then add pasta and cook according to the package directions.
When pasta is done cooking and sauce is ready, add the pasta and pine nuts to the sauce and stir. Stir in 1/2 cup parmesan. Taste and add seasoning as desired.
Serve in bowls with more parmesan on top. YUM!