Penne in Tomato-Artichoke Sauce
M A K E S 4 S E R V I N G S
This is a great dish for those nights when you have no idea what to prepare for dinner, but need something fast because everyone is starving. You can also toss in any chopped cooked meats on hand, or even pepperoni.
1 can (14 to 15 ounces) petite diced tomatoes, including juice
2 teaspoons chopped fresh basil or 1 teaspoon dried
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon chopped fresh thyme or ½ teaspoon dried
¼ teaspoon sugar
1⁄8 teaspoon salt, plus more for pasta water
1⁄8 teaspoon crushed red pepper
Dash freshly ground black pepper
1 jar (4.5 ounces) marinated artichokes, drained and coarsely chopped
½ pound gluten-free penne, such as DeBoles
1 In a medium, heavy saucepan, heat the tomatoes, basil, oregano, thyme, sugar, salt, crushed red pepper, and black pepper over medium-high heat. Bring to a boil, reduce the heat to low, and simmer, covered, about 10 to 15 minutes.
2 While the sauce cooks, bring a large pot of water to boil. Salt the water liberally, add pasta, and cook according to package directions. Serve sauce over drained pasta.