Chef Chuck's Mostaccioli and Artichokes

Pennette con i cariofi

Mostaccioli with red sauce, artichokes and kalamata olives is a fantastic weekend pasta dish. The artichokes add a nice texture and taste, as the olives add a special brightness. I used pecorino cheese to add yet another enticing flavor. This is an easy pasta recipe anyone can make it.

Pennette and Artichokes1 pound pennette
3 tablespoons extra virgin
olive oil
1 tablespoon tomato paste
2 large cans tomato sauce
3 garlic cloves, minced
2 cups artichoke hearts, sliced
1/2 cup kalamata olives, halved
2 tablespoons fresh oregano, chopped
2 tablespoons fresh parsley, chopped
salt and pepper to taste
pecorino cheese, grated
red hot pepper flakes, optional

Heat olive oil add tomato paste and cook for 2 minutes, add garlic for 30 seconds and pour in tomato sauce bring to a boil. Lower heat and add artichokes, olives, oregano, parsley, salt and pepper. Simmer for 30 minutes. Meanwhile heat a large pot of salted water and cook pasta al dente. Combine pasta to sauce, add cheese and pepper flakes and enjoy. You will have left over sauce.