PENNE WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS

PENNE WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS image

Number Of Ingredients 11

½ cup sun-dried tomatoes
¼ cup vegetable broth
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and quartered
½ cup dry white wine
Sea salt to taste
Freshly ground black pepper to taste
2 teaspoons chopped fresh oregano
¼ cup loosely packed fresh basil, thinly sliced
1 (10-ounce) package penne pasta, preferably whole wheat

Steps:

1. Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside. 2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil. 3. Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.