Recipe by Katie Farina. A variation on the traditional recipe from Napoli, this Penne Puttanesca features a few twists, including chopped artichoke hearts! While our Crushed Tomatoes from Italy start as the base of this bold sauce, aromatic shallots, garlic, and a hint of chili add warmth. To finish it off, toss in a few basil leaves for freshness. It's a delicious spin on an old favorite!

Instructions

• Heat a medium pot over medium-low heat. Once pan is hot, cover the bottom of the pot with olive oil. 
• Once oil is hot, add shallots, garlic, and chili flakes. Sauté until fragrant and shallot is starting to caramelize, about 10 minutes. 
• Add tomatoes, artichoke hearts, capers, and olives. Bring to a gentle simmer. Simmer for 20 minutes, stirring occasionally. Salt to taste.  
• Meanwhile cook pasta according to package directions in a large pot of rapidly boiling salted water. 
• Toss pasta with sauce and garnish with fresh basil.  

Serves: 4