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Plum Tomatoes and Artichokes with Penne
- 12 ounces oil-marinated artichoke hearts
- 1 cup chopped onions
- 1 tablespoon finely minced garlic
- 2 28-ounce cans plum tomatoes, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red-pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley
- Cooked penne pasta (from 12-ounce box)
Directions:View on Epicurious
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