Quick Mediterranean Pasta
1 tablespoon oil from the sun dried tomatoes 1 onion peeled and chopped 2 garlic cloves, chopped 1 3/4 cups canned tomatoes 8 sun dried tomatoes in oil, drained 3/4 cup artichoke hearts 1/3 cup black olives salt and freshly ground black pepper 8 oz penne rigate or rigatoni Waterfield Farms Hydroponic basil leaves fresh parmesan cheese, cut into slivers First fill a saucepan with 2 quarts of water and bring to a boil for the pasta. Meanwhile, heat the oil in a saucepan, then add the onion, cover, and cook gently for 10 minutes, until tender but not brown. Stir in the garlic and cook for 1-2 minutes longer. Add the tomatoes, together with their juice, breaking them up with a wooden spoon. Chop the sun dried tomatoes and add these to the pan too. Simmer for about 10 - 15 minutes, until the liquid has evaporated. Meanwhile, drain and slice the artichoke hearts and add these to the sauce along with the olives and plenty of salt and pepper. When the water boils, add the psta and let it bubble away, uncovered, for about 8 minutes or until it is al dente. Drain the pasta, return it to the pan and season with some salt; then add the sauce and stir so that all the pasta gets coated. Tear the basil over the pasta, then serve topped with slivers of parmesan cheese, if you like.
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