Penne with artichokes

Ahhh springtime in Paris! I love everything about spring; a time when flowers start sprouting up from the ground and trees growing their leaves. I just appreciate the smells and sights of spring! Oh how I love spring. I love to hear birds chirping in the newly leafing trees, see the crocus peeking out of the flower beds and what I mostly love is not having to bundle up before going anywhere! It’s that time of year when I'm looking forward to a change in the weather and getting out of the doldrums of winter.

At this time, I go for simple light meals! I love to spend my days out, so this dinner recipe came into rescue! It was ready in less than 30 mn, and the best part is that it was delicious!



Ingredients (serves 6)

1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.

Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.



Penne aux artichauts

Ingrédients (serves 6)

500 g penne rigate
1 oignon, finement émincé

2 gousses d'ail, écrasées
60 ml d'huile d'olive
8 cœurs d'artichauts, coupés en quarts
1 boîte de tomates pelées, coupées en dés
1 càs de persil ciselé

1/2 tasse Parmesan

Sel et poivre

Dans une sauteuse, faites chauffer l'huile et faites-y revenir l'oignon et l'ail. Ajoutez les artichauts et laissez cuire à feu doux jusqu'à légère coloration. Ajoutez les tomates, assaisonnez selon votre goût et laissez mijoter 15 à 20 mn.

Faites cuire les penne dans de l'eau bouillante salée. Égouttez et ajoutez-les à la sauce d'artichauts. Parsemez de persil et de Parmesan.