PENNE WITH FRESH TOMATO SAUCE

PENNE WITH FRESH TOMATO SAUCE image

Yield 6 servings

Number Of Ingredients 9

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4 cups grape (or cherry) tomatoes (about 2 pints)
14 oz jar marinated artichoke hearts
1/2 to 3/4 cup sun-dried tomatoes, quartered or chopped
1 to 2 cups fresh basil (I used 2 and liked it), chopped
1/2 to 1 cup fresh cilantro (again, I used 1 cup)
1 small garlic clove, finely chopped or pressed (I don't use the garlic)
2 T olive oil
16 oz penne pasta
1 triangle fresh Parmesan cheese

Steps:

Pulse grape tomatoes in food processor until chopped & transfer to large serving bowl. Coarsely chop artichoke hearts (I just pulsed them in the processor) and add to grape tomatoes. Stir in sun-dried tomatoes, herbs, garlic & oil. (I like to pulse each of these to chop them, then add to the tomatoes. Mix well and let stand at room temperature while pasta cooks. Cook pasta al dente, about 11 minutes. Drain and immediately add to bowl with tomatoe & artichoke mixture. This will blanch the veges & wilt the greens. Salt & pepper to taste. Toss to combine. Sprinkle Parmesan over top, toss again and serve at room temperature.