Best Penne With Baby Artichokes Black Olives And Peas Recipes

PENNE WITH ARTICHOKES AND BLACK OLIVES

Steps:

• In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
• Lower heat and simmer for 5 minutes.
• Place pasta in serving bowl and pour artichoke sauce over pasta.
• Sprinkle with parmesan cheese and serve.

STEWED BABY ARTICHOKES WITH FAVA BEANS AND PEAS

Steps:

• Put the oil in a large skillet or flameproof casserole with a lid over medium heat. Add the onions and cook, stirring occasionally, until wilted, 5 to 10 minutes; do not let the onions brown. One at a time, add the remaining vegetables; in each instance, cook, stirring, for about a minute. Add some salt and pepper, the stock, and, if you're using it, the tarragon. Turn the heat to low, cover, and adjust the heat so the mixture simmers gently.
• Cook, uncovering and stirring every 10 minutes or so and adding a little more liquid if needed, until the vegetables are completely tender, at least 30 minutes more but quite likely 45. Taste and adjust the seasoning, then serve hot or at room temperature.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.