InstructionsHeat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté
until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly.
Add pesto; simmer 2 minute longer.
Mix sauce in pasta and add cheese. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing additional
Parmesan separately.
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Serves: 4
Preparation time: 30 mins
Cooking time: 30 mins
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| Ingredients |
1/2 cup Belmondo Pesto Genovese |
1/3 cup grated Parmesan cheese |
6 - 7 oz. marinated artichoke hearts, drained,3 tablespoons oil reserved |
1 large onion chopped |
1 tablespoon balsamic vinegar or red wine vinegar |
7 large garlic cloves, chopped |
5-6 medium diced tomatoes in juice |
12 ounces penne pasta, freshly cooked |
Salt and pepper |
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