Whole Wheat Penne Pasta with Seasonal Italian Vegetables

March 4, 2008 1:52:05 PM PST
Café ParadisoIngredients:
  • Salt, for the pasta water
  • 1 pound of whole wheat Penne pasta
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of crushed garlic
  • 1 cup of marinated artichoke hearts quartered
  • 1 cup of oven roasted Roma tomatoes
  • 1/2 cup of pitted black olives
  • 1 cup of canned vegetable stock
  • 2 cups of marinara
  • 1 teaspoon of chili flakes
  • 1/4 cup of chopped basil
  • 1/4 cup of freshly grated Pecorino Romano
  • Sea salt to taste
  • Fresh ground black pepper to taste

    Method:

    Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook whole wheat pasta according to the package directions until just al dente. Drain well.

    While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, artichoke hearts, oven roasted tomatoes, black olives. Stir for about 2 minutes on high heat.

    Add vegetable stock, marinara, chili flakes, and basil. Continue to stir for about 2 minutes longer. Set aside.

    Place the cooked pasta in the fry pan with all ingredients and sauce. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste.


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