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.

Chef Chuck's Penne and Artichoke

Penne con carciofi

We have a family dinner every Sunday, when we look forward to having our children, significant others and dogs coming for dinner. Our tradition is to have a pasta dish. This elegant and light penne dish is sure to please any pasta lover. Each ingredient comes together to create a blend that is delicious. The artichokes marinated in olive oil have a soft texture and great taste. By simmering the pistachio's in olive oil, it allows the nuts to release it's nutty flavor and gives the penne some crunch. Any pasta dish with peppers, olives, garlic and of course parmigiano is always fantastic.

Penne and Artichoke
1/2 pound penne pasta

5 tablespoons extra virgin olive oil
1 cup artichoke hearts halved
3 tablespoons red roasted peppers chopped

2 tablespoons salted whole pistachio's
1 garlic clove minced

10 large black olives halved

1 cup parmigiano cheese grated

salt and pepper to taste

Bring a large pot to boil add a generous amount of salt and cook pasta to al dente. In a large sauce pan on medium heat add 4 tablespoons olive oil and simmer pistachio's 2 minutes. Add peppers, olives, and artichokes and mix together. Stir in salt, pepper and garlic. Drain pasta and add to artichoke mixture stir in parmigiano cheese and drizzle 1 tablespoon of olive oil on top.

Buon Appetito