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Penne-Artichoke Caponata

  • 4servings
  • 632calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound penne pasta

  2. 1 tablespoon olive oil

  3. 1 cup chopped onion

  4. 2 stalks celery , chopped

  5. 1 cup diced fennel bulb

  6. 2 cloves garlic , chopped

  7. One 15-ounce can tomato sauce

  8. One 14-ounce can artichoke hearts (not marinated), drained and chopped

  9. 1/2 cup golden or dark raisins

  10. 1/4 cup white wine vinegar

  11. 2 tablespoons sugar

  12. 2 tablespoons drained capers

  13. 1 teaspoon dried thyme

  14. 2 tablespoons chopped fresh parsley

  15. Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to the package directions. Drain; transfer to a large bowl.

  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, about 3 minutes. Add the tomato sauce, artichokes, raisins, vinegar, sugar, capers, and thyme, bring to a simmer, and let simmer for 5 minutes.

  3. Pour the contents of the skillet over the penne and stir to combine. Fold in the parsley, season with salt and pepper, and serve.

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