1 lb. penne rigate
1 small onion, finely sliced
1/4 cup extra virgin olive oil
8 artichoke hearts,
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
cup grated Parmesan cheese
Salt and pepper
In a skillet over
medium-high heat, sauté the onion and the garlic in the olive oil. Add the
artichoke hearts. Cook to a pale gold color over high heat, then add the
tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
the penne rigate until al dente according to package directions in boiling,
salted water. Drain and add to the artichoke sauce. Sprinkle with chopped
parsley and grated Parmesan.