Penne with artichokes and tomato

Name: Penne with artichokes and tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Mezze Penne Rigate pasta 0.7 lb; Artichokes 4; Peeled plum tomatoes 14.1 oz; Water &frac13; cup; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it br es fr de

344

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 344
Carbohydrates g 71.6
of which sugars g 7
Protein g 12.2
Fats g 0.9
of which saturated fat g 0.19
Fiber g 7.8
Sodium mg 421

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Penne with artichokes and tomatoes is one of those dishes that really, really captures the essence of Central Italy—simple yet so incredibly tasty. Seriously good. Artichokes have been a cornerstone in Italian cooking for ages, showing up in classics like 'carciofi alla giudia' or stuffed variations. And you know what? Here, they take center stage, bringing this earthy, rich taste to every single bite. When you mix that with a bright tomato sauce, you get this flavor that's both tender and a bit tangy—which is great. It’s no wonder folks in regions like Rome and Umbria are big fans, especially in winter when they crave artichokes the most.

This artichoke penne pasta keeps things fresh and authentic—really the heart of Italian home cooking. It relies on just a few quality ingredients. Plus, the sauce clings beautifully to the penne, and you’ll get juicy pops of moist tomato nestled between the slices of artichoke, making it feel light but satisfying. For fans of Mediterranean pasta dishes, this recipe is a winner. Totally works great for a weeknight dinner, and I gotta say, it can impress guests with its rustic charm.

Italians love artichokes not only for their taste but also for their healthy benefits. This healthy vibe is all over this tomato artichoke pasta. There are plenty of regional twists you can explore, too. Some folks in Lazio might throw in a splash of white wine for depth, while in Tuscany, they add fresh herbs for more flavor. Thing is, you end up with a bowl full of golden, crispy flavors, where the pasta and sauce blend perfectly without feeling heavy. Whether it’s an easy penne recipe or just honest food, this dish brings the warmth of an Italian kitchen right into your home.

Pretty much, it’s a great reminder that a straightforward plate of penne with artichokes and tomatoes can be really amazing when you let the real flavors shine through. Perfect for any occasion, it's a comforting meal that highlights the beauty of seasonal Italian cooking—bringing a little bit of Italian sunshine to your table. For real.

How to prepare Penne with artichokes and tomato

To prepare penne with artichokes and tomato, first, tackle the cleaning of the artichokes: peel away the tough outer leaves of the artichoke 1, cut off the tip which is harder. Now remove the end of the stem 2, which is also the hardest part. Cut away any thorns present, then use a paring knife to remove the outer fibrous layer of the stem 3.

Cut the artichokes in half 4, remove the fuzzy choke inside, and slice them into strips about 1/2 inch thick 5. Now focus on the sauce: in a pan, heat olive oil and add the whole peeled garlic to infuse flavor 6.

Add the artichokes 7, season with salt 8, pepper, and let them sauté for 5 minutes. At this point, add the peeled tomatoes 9

and extend with water 10. Let the sauce with the artichokes cook for 15 minutes. Meanwhile, bring a pot of salted water to a boil for the pasta. When the sauce is cooked, remove the garlic with kitchen tongs 11. As soon as the water starts boiling, add the penne 12 and cook them al dente for the time indicated on the package.

Once cooked, drain the penne with a slotted spoon directly into the pan with the sauce 13. Let the pasta absorb the flavors for a couple of minutes, then turn off the heat and scent with fresh basil leaves 14 and serve the penne with artichokes and tomato hot 15.

Storage

It is recommended to consume the penne with artichokes and tomato immediately; otherwise, you can store only the sauce in the refrigerator covered with plastic wrap for a couple of days.