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Tomato Artichoke Penne


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
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Ingredients

  • 1 pound penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1/2 large sweet or yellow onion, chopped
  • 4 ounces diced pancetta
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can diced tomatoes with juice
  • 1 14-ounce can quartered artichoke hearts
  • 1/23/4 cup chicken broth
  • 12 tablespoons dried basil
  • Salt & pepper, to taste

Instructions

  1. Cook pasta according to package directions in salted water (reserving 1/2 cup pasta water for sauce).
  2. In a large skillet or saucepan, heat olive oil to medium-high heat.
  3. Add pancetta and onions and sauté for 5 minutes.
  4. Add garlic and crushed red pepper flakes – cooking for 1 minute more.
  5. Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
  6. Cover pot and simmer sauce on medium-low for 10 minutes.
  7. Remove lid and continue to simmer until sauce thickens.
  8. Toss pasta with sauce, adding pasta water as needed.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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