Penne With Roasted Red Pepper, Artichoke, & Garlic Puree

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 1 (12 ounce) jar roasted red peppers, drained well
• 2 (6 ounce) jars marinated artichoke hearts, drained well
• 3 garlic cloves
• 1/2 small onion
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 dash salt
• 1 dash black pepper
• 1 (1 lb) box penne rigate
• 1 (6 ounce) jar marinated artichoke hearts, drained well
• 2 ounces black olives, sliced, pitted, & drained well

Recipe

• 1 boil water for penne with a dash of salt added.
• 2 meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. add garlic & onion.
• 3 pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• 4 stir in olive oil, garlic powder and salt & pepper to taste.
• 5 cook then drain pasta. stir in the puree.
• 6 garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• 7 serve immediately.