Penne with Tomatoes, Artichokes & Black Olives

I lay strips of prosciutto atop this pasta just before serving. It's a trick that cooks use with prosciutto on pizza to protect the delicate flavor and texture of the ham. The heat of the pasta just warms it up.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
     
    Kosher salt
  • see savings
    On Sale
    2   tablespoons 
    extra-virgin olive oil
  • see savings
    On Sale
    3   
    cloves garlic, minced
  • see savings
    On Sale
    1   
    13-3/4- or 14-ounce can artichoke bottoms (or hearts), drained, rinsed, and thinly sliced
  • see savings
    On Sale
    1/4  teaspoon 
    crushed red pepper flakes
  • see savings
    On Sale
    2   
    15-1/2-ounce cans diced tomatoes
  • see savings
    On Sale
    1/2  cup 
    pitted Kalamata olives, halved
  • see savings
    On Sale
     
    Freshly ground black pepper
  • see savings
    On Sale
    3/4  pound 
    dried penne rigate
  • see savings
    On Sale
    1/3  cup 
    freshly grated Parmigiano-Reggiano
  • see savings
    On Sale
    3   ounces 
    very thinly sliced prosciutto (preferably imported), cut into thin strips (about 3/4 cup)

Directions
1.
Bring a large pot of well-salted water to a boil.
2.
Heat the oil and garlic in a large (12-inch) skillet over medium-low heat, stirring occasionally, until the garlic becomes fragrant and starts to brown all over, about 4 minutes. Raise the heat to medium high, add the artichokes and red pepper flakes, and cook, stirring occasionally, until the artichokes start to brown, about 3 minutes. Add the tomatoes and their juices and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Stir in the olives and season generously with salt and pepper to taste. Cover and keep warm over low heat.
3.
Meanwhile, cook the penne in the boiling salted water, stirring occasionally, until it's just tender to the tooth (see the package for cooking time). Drain and return the pasta to its cooking pot. Add the sauce and about half the Parmigiano. Cook over medium-high heat for 1 to 2 minutes, tossing and stirring, to blend the flavors. Season with salt and pepper to taste.
4.
Serve immediately, scattering the prosciutto and remaining Parmigiano over each serving.
Add Your Review
Related Video
Tuscan Pasta
 Articles
Quick Summer Salad: Heirloom Tomatoes, Black Beans, and Corn
... tomatoes rather than black beans and corn. I used six medium-sized heirloom tomatoes of various types..., heirloom tomato. Picking through market tomatoes is like searching for the perfect beach stone--some speak... as if it were an apple, and often I come home with a haul far larger than that. Click here for our Black Bean... read more...
Fig & Olive Helps Oil Lovers Branch Out
... & Olive, a 10,000-square-foot destination with a restaurant, lounge, bar, and retail space. The restaurant... and store, which also has locations in New York and California, celebrates the many flavors of olive oil.... Fig & Olive Executive Chef Pascal Lorange travels the world tasting the different varieties, savoring... read more...
Crazy About Artichokes for Appetizers, Stuffing and Pasta
... special side dish for Mother's Day. Creamy Tomato Artichoke Soup This rich tomato soup has a more complex...It's hard to imagine a more unusual vegetable than the artichoke, the edible flower bud of a... of recipes. Artichokes are a good source of niacin, Vitamin B6, iron and phosphorus, and also a very good... read more...
how tos

shop our favorite products