Creamy Roasted Red Pepper Penne with Artichokes and Olives
Indulge in the vibrant flavors of Italy with this Creamy Roasted Red Pepper Penne dish, perfect for weeknight dinners or entertaining guests. The rich and aromatic puree of roasted red peppers, artichoke hearts, and garlic creates a luscious sauce that clings beautifully to al dente penne rigate. A hint of marinated artichokes and black olives adds depth and texture, making each bite a delightful experience. Whether enjoyed as a vegetarian main or augmented with succulent shrimp or sliced sausage, this recipe is versatile and satisfying. Embrace the ease of preparation with a food processor for a quick blend, and relish the delightful taste of homemade Italian cuisine right at your table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
roasted red peppers
1 (12 ounce) jar (drained well)
marinated artichoke hearts
2 (6 ounce) jars (drained well)
garlic cloves
3 (peeled)
small onion
1/2 (chopped)
extra virgin olive oil
2 tablespoons
garlic powder
1 teaspoon
salt
1 dash
black pepper
1 dash
penne rigate
1 (1 lb) box
black olives
2 ounces (sliced, pitted, drained well)
Instructions
1
Bring a large pot of salted water to a boil for cooking the penne rigate.
2
While the water is heating, thoroughly drain the roasted red peppers and marinated artichoke hearts, then add them to a food processor along with the garlic cloves and half of the small onion.
3
Pulse the mixture in the food processor until you achieve a chunky texture reminiscent of salsa; don’t over-process, as you want to maintain some texture.
4
Once the desired consistency is reached, stir in the extra virgin olive oil, garlic powder, and season with salt and black pepper to taste.
5
Cook the penne rigate according to package instructions until al dente; drain and return to the pot.
6
Add the prepared roasted red pepper puree to the pasta, stirring well to ensure even coating.
7
Gently fold in the remaining jar of drained marinated artichoke hearts and sliced black olives for added flavor and color.
8
Serve the pasta immediately, garnished with additional sliced olives if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pasta dish?
The dish is called Creamy Roasted Red Pepper Penne with Artichokes and Olives.
What type of pasta is best for this recipe?
Penne rigate is the recommended pasta for this recipe.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian main dish.
How many jars of artichoke hearts are required?
The recipe calls for two 6-ounce jars of marinated artichoke hearts.
What size jar of roasted red peppers is needed?
You will need one 12-ounce jar of roasted red peppers.
Should the roasted red pepper sauce be smooth?
No, you should pulse it in a food processor until it reaches a chunky texture similar to salsa.
What equipment is needed to make the sauce?
A food processor is used to blend the peppers, artichokes, garlic, and onion.
How much fresh garlic is used in the sauce?
The recipe uses three peeled garlic cloves.
Can I add meat to this creamy penne?
Yes, you can add succulent shrimp or sliced sausage if desired.
What kind of olives are included?
The recipe uses two ounces of sliced, pitted, and drained black olives.
What preparation is needed for the peppers and artichokes?
Both the roasted red peppers and marinated artichoke hearts should be drained well before use.
How much pasta is required for this recipe?
One 1-pound box of penne rigate is needed.
How much of the onion is used in the sauce?
Half of a small onion, chopped, is added to the food processor.
What dry seasonings are added to the puree?
The sauce is seasoned with garlic powder, salt, and black pepper.
Can I use a different pasta shape?
Yes, while penne rigate is suggested, any similar short pasta shape would work.
Is this a spicy dish?
No, the recipe uses mild ingredients like roasted peppers and marinated artichokes.
When do I add the second jar of artichoke hearts?
The remaining jar of drained marinated artichoke hearts is gently folded in after the sauce is mixed with the pasta.
What kind of oil should I use?
The recipe recommends two tablespoons of extra virgin olive oil.
Are all the artichokes blended into the sauce?
No, one jar is blended into the sauce and the other is folded in whole at the end.
How long should the penne be cooked?
The penne should be cooked until it is al dente, according to the package instructions.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a quick blend.
How should the dish be garnished?
You can garnish the pasta with additional sliced olives if desired.
What type of cuisine is this?
This recipe is categorized as Italian cuisine.
Does the recipe use garlic powder as well as fresh garlic?
Yes, it uses three fresh garlic cloves and one teaspoon of garlic powder.
How many servings does this make?
The serving size is not specified, but it uses a full 1-pound box of pasta.
Should the pasta water be salted?
Yes, the instructions say to bring a large pot of salted water to a boil.
What is the texture of the finished sauce?
The sauce is described as a rich and aromatic puree that is chunky rather than smooth.
Should the black olives be pitted?
Yes, the black olives should be pitted and sliced.
What is the first step of the recipe?
The first step is to bring a large pot of salted water to a boil for the pasta.
When is the extra virgin olive oil added?
The oil is stirred into the mixture after the peppers, artichokes, garlic, and onion have been pulsed to the desired consistency.