Whole Wheat Penne Pasta with Seasonal Italian Vegetables

Ingredients:

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.