Penne with Fresh Tomato Sauce

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Makes: 6  servings


  • 4 cups  grape tomatoes (about 2 pints)
  • 1 6 ounce jar marinated artichoke hearts
  • 15 sun-dried tomato halves (not packed in oil), chopped
  • 1 cup  chopped fresh basil
  • 1/2 cup  chopped fresh cilantro
  • 2 small cloves, finely chopped
  • 2 tablespoons  olive oil
  • 1 12 ounce package dried penne pasta
  • 3 tablespoons  finely grated fresh Parmesan


1. Pulse grape tomatoes in a food processor until chopped and transfer to a large serving bowl. Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely chop; add to grape tomatoes with 2 tablespoons reserved marinade. Stir in sun-dried tomatoes, herbs, garlic, and oil. Let stand at room temperature while pasta cooks.

2. Bring a large pot of water to boil; add salt. Stir in pasta and cook until al dente, about 9 minutes. Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste. Toss to combine. Sprinkle Parmesan over top and serve warm. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)325,
  • Fat, total(g)8,
  • chol.(mg)2,
  • sat. fat(g)2,
  • carb.(g)53,
  • fiber(g)5,
  • pro.(g)11,
  • sodium(mg)323,
  • Percent Daily Values are based on a 2,000 calorie diet
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