Penne with Tomatoes, Pesto and Artichokes
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1 6- or 7-ounce jar marinated artichoke hearts, drained
3 tablespoons reserved artichoke marinade
1 large onion, chopped
3 large garlic cloves, finely chopped
1 28-ounce can diced tomatoes, with juice
1/2 cup prepared pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese and extra for topping
Salt and pepper to taste
Heat marinade in large, heavy pot over medium-high heat. Add onion and garlic; saute until onion is tender, about 7 minutes. Add tomatoes and juice and artichoke hearts. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer for 1 more minute. Mix in pasta and 1/3 cup Parmesan. Season with salt and pepper to taste.
Transfer to large bowl and serve immediately. Top with more Parmesan to taste.
Linnea McGowan, Rock Island