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Penne with Roasted Pepper and Artichoke Sauce
Jarred roasted peppers and marinated artichokes blend into a sweet, tangy sauce with basil and garlic, then toasted almonds add crunch. It needs no cooking beyond the pasta.
- YieldServes 5
- Hands-on20 min
- Total26 min
- Difficulty
Ingredients
Sauce
- 340 groasted red bell peppers, from a 12 oz jar, drained well
- 340 gmarinated artichoke hearts, two 6 oz jars, quartered, drained well, divided
- ½ cupfresh basil, loosely packed
- 2 tbspextra-virgin olive oil
- 2 clovesgarlic, finely chopped
- ½ tspcoarse salt
- to tasteblack pepper, freshly ground
Pasta
- 340 gpenne
To finish
- ¼ cupslivered almonds, toasted
- to tastefresh basil, thinly shreddedoptional
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