Penne with Artichokes, Sun-Dried Tomatoes, and Olives
Ronnie's Notes
This is the kind of dish that comes from making things up as you go along and also not wanting to waste food. One day when I was alone for dinner I looked through the fridge and saw that I had a couple of artichoke hearts and some sun-dried tomatoes and olives. I decided to make things easy for myself, so I sautéed them together in a pan and added some pasta. It was so good—a lot depends on the type and quality of the olives—that I decided to make it again. This time I added some cheese and basil and everyone loved it. If you have marinated mushrooms or peppers, you can add those too. Or mix in small chunks of mozzarella cheese. You almost can’t go wrong pairing leftover deli items and pasta.
Instructions
Cook the pasta in lightly salted water until it is al dente.
Drain, saving 1/4 cup cooking water, and set aside.
While the pasta is cooking, heat about 2 tablespoons of the oil from the artichokes or sun-dried tomatoes in a large sauté pan over medium heat.
Add the artichokes, sun-dried tomatoes, olives, garlic, and basil and cook, stirring occasionally, for .
Add the drained pasta, 1/2 cup of the cheese, and 3–4 tablespoons of the pasta cooking water.
Season to taste with salt and pepper.
Top with remaining cheese.
Makes 4 servings.