Penne With Fresh Tomato Sauce

1. 1

   Pulse grape tomatoes in food processor until chopped and transfer to a large serving bowl.

2. 2

   Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely chop; add to grape tomatoes with 2 T reserved marinade.

3. 3

   Stir in sun-dried tomatoes, herbs, garlic and oil.

4. 4

   Let stand at room temperature while pasta cooks.

5. 5

   Bring a large pot of water to boil; add salt.

6. 6

   Stir in pasta and cook until al dente, about 9 minutes.

7. 7

   Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste.

8. 8

   Toss to combine.

9. 9

   Sprinkle with Parmesan over top and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.